Load image into Gallery viewer, Kenya - Murue Kianyangi AA (Grand cru)

            
                Load image into Gallery viewer, Kenya - Murue Kianyangi AA (Grand cru)

            
                Load image into Gallery viewer, Kenya - Murue Kianyangi AA (Grand cru)

            
                Load image into Gallery viewer, Kenya - Murue Kianyangi AA (Grand cru)

            
                Load image into Gallery viewer, Kenya - Murue Kianyangi AA (Grand cru)

            
                Load image into Gallery viewer, Kenya - Murue Kianyangi AA (Grand cru)

            
                Load image into Gallery viewer, Kenya - Murue Kianyangi AA (Grand cru)

            
                Load image into Gallery viewer, Kenya - Murue Kianyangi AA (Grand cru)

            
                Load image into Gallery viewer, Kenya - Murue Kianyangi AA (Grand cru)

Kenya - Murue Kianyangi AA (Grand cru)

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  • Regular price $20.00
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    Origin : Kenya
    Region : Embu
    Farm : 750 different smallholder farmers
    Varietal : SL-28, SL-34, Ruiru 11, Batian
    Altitude : 1 700 - 1 900 m
    Process : Washed, fermented 16-24h
    Tasting notes : Blackberry, raspberry coulis and amber honey

    TASTE

    Are you looking for an ultra juicy coffee? Don't look any further, this Kenyan is the one for you. It's a fruity, thirst-quenching coffee that you can drink without restraint. For our second coffee in our Grand cru series, we wanted to present something unique and unexpected.

    At the beginning of each sip, you will certainly detect the blackberry taste which is very present. This first tasting note will then give way to a succulent raspberry coulis that will charm those who like acidity. A slightly sweet finish that plays on amber honey will create a very interesting amalgam in your mouth.

    This coffee charmed us so much with its roundness and juiciness during a blind cupping, that we couldn't imagine depriving you of such a beautiful discovery.

    ORIGIN

    The Kianyangi factory serves 750 farmer members in Embu County, each of whom grows about 130 coffee trees, mainly of the SL-28 and SL-34 varieties.

    Once the coffee is picked at maturity, it is brought to the washing station, where it is pulped using a disc grinder and water from the Gatomboya River. After pulping, the coffee is fermented for 16 to 24 hours, then washed and dried on drying beds for about 21 days, depending on the weather. During the drying process, the coffee is constantly sorted and turned. Five soak pits located on the washing station site are used to purify and recycle the water used in processing; the water is carefully treated to avoid contamination.

    The rich volcanic soil and ideal growing conditions are what make this coffee unique for its high quality acidity and intense sweetness.

    After these steps, these small batches of green beans are stored in vacuum packaging to preserve ultimate freshness and achieve greater stability in taste.

    DRINKING

    To be enjoyed in manual infusion, especially with a V60 conical filter. With this method, you will develop all the tasting notes present in this exceptional coffee. It is recommended to let it cool down slightly in order to drink it lukewarm.

    Espresso lovers, you will have to be rather adventurous for this coffee as you will obtain a rather acidic result that can be consumed without or with very little milk.

    We are really happy to have gotten our hands on this lot of a noble cultivar, which is very difficult to obtain and we can't wait for you to try it!

    Brewing parameters :
    Dry coffee : 18.5 grams
    Wet weight : 50 grams
    Time : 28 seconds
    Water temperature : 200° F (93° C)

    Which grind to choose? See our guide.