Kenya
Kenya Kirinyaga
Kirinyaga County · 1650–1900 masl · Washed
Kirinyaga's volcanic soils produce dense, structured cups with layered dark-fruit character.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Kenya Kirinyaga | 10 | 8 | 9 | 3 | 7 | 8 |
Details
- Varieties
- SL28, SL34, Batian
- Processing
- Washed
- Roast
- Medium-Light
- Harvest
- Oct, Nov, Dec, Jan
Tasting notes
BlackberryPlumLimeMolasses
Brewing recommendations
Pour-Over V60affinity 10/10
- Grind
- Medium-Fine (600µm)
- Temp
- 94°C
- Ratio
- 1:16
- Brew
- 220s
Plum and blackberry; molasses sweetness.
Chemexaffinity 9/10
- Grind
- Medium (800µm)
- Temp
- 94°C
- Ratio
- 1:17
- Brew
- 270s
Tea-like clarity; blackberry and plum shine through.
Kalita Waveaffinity 9/10
- Grind
- Medium (750µm)
- Temp
- 94°C
- Ratio
- 1:16
- Brew
- 240s
Even extraction highlights its density.
AeroPressaffinity 8/10
- Grind
- Medium-Fine (550µm)
- Temp
- 88°C
- Ratio
- 1:15
- Brew
- 90s
Concentrated dark fruit and sugarcane.
Cold Brewaffinity 7/10
- Grind
- Coarse (1050µm)
- Temp
- 80°C
- Ratio
- 1:8
- Brew
- 12h
Smooth and sweet; blackberry and plum without the bite.
Espressoaffinity 5/10
- Grind
- Fine (260µm)
- Temp
- 93°C
- Ratio
- 1:2
- Brew
- 28s
Concentrated blackberry and plum; syrupy shot.
French Pressaffinity 5/10
- Grind
- Coarse (1050µm)
- Temp
- 95°C
- Ratio
- 1:15
- Brew
- 240s
Heavy body; blackberry and plum with textured mouthfeel.
Moka Potaffinity 4/10
- Grind
- Fine (260µm)
- Temp
- 96°C
- Ratio
- 1:7
- Brew
- 300s
Bold and rich; blackberry and plum in a concentrated cup.