Filter - Kenya - Kamwangi

This is a Kenyan coffee that I have worked with in various  Roasters for the last three years it is as sweet as it is acidic, perfectly balanced with a smooth and juicy mouthfeel and clear notes of blueberries. For me it's always one of the best preforming coffees from Kenya. 

Brewing advice: 

Use a 1:17 brew ratio (ex. 12g of coffee for 4g of water, which would be the same as doing this 12 * 17= 204) using a Kalita or V60 brewer, aiming for a TDS of 1,32 for a rich and juicy cup. If you brew very big brews or for example batch brews we would recommend to stick with the suggested ratio.       

We start our brew with a "blooming process" which means that you pour water double the amount of the dry coffee (ex. 12g dry dose would be 24 - 30g of water) and stir as much as you can - a spoon would do the trick - for about 10 seconds. Than slowly pour the remaining of the water in a small circle in the center of the filter. 

Keep the water temperature at 96'C degrees and the water hardness around 100 ppm. By playing around with the total brew time you will be able to make the coffee sweeter (long brew time) or a bit more vibrant (short  brew time) the easiest way to do that is changing the speed of your pouring. Just make sure to remember to also change your grind size so that you can keep the suggested TDS.