Location: Karatina, Nyeri
Process Station: Karogoto Factory
Producer: Tekangu Farmers Cooperative Society
Varietal: SL28 and SL34 (PB)
Growing Altitude: 2000 masl
Processing Method: Washed
Harvest: January 2018
Flavour Notes: Red Currant, Plum & Florals
This year, our first release from the latest Kenyan harvest is an absolute showstopper from the central region of Nyeri. Located to the south of the great Mount Kenya, and to east of the Aberdare mountain range, this factory is a proud member of the Tekangu Farmers Cooperative Society alongside Tegu and Ngunguru.
The factory services producers who cultivate coffee at altitudes between 1500 and 1700 meters above sea level. Predominant varieties are SL28 and SL34, with a lesser percentage of Ruiru 11. The growing region sees abundant rainfall and lower temperatures at night leading to slower ripening of healthy cherries. This is a particularly full and jammy coffee, with intense notes of plum and a dense body.
Filter Roast Brewing advice:
Use a 1:15 brew ratio using the V60 brewer from Hario, aiming for a TDS of 1,35 or slightly higher for a clean and transparent yet rich brew. When working with this coffee, we recommend experimenting with a coarser grind than you may usually use rather than a traditionally finer filter grind setting.
We begin our brews with a blooming process, which indicates saturating your dry grounds with brew water, in this case roughly twice the volume of the dry dose. For this coffee, we are not agitating the grinds but resting the bloom for 40 seconds from the initial pour.
After the bloom stage of the brew is complete (40s), begin to pour once again whilst agitating the coffee grinds, pouring in clockwise circular motion and creating turbulence within the brewer. This will help to increase the strength of your brew and this method pairs well with the coarser grind setting mentioned earlier. Pour in intervals, with a maximum of 6 pulses per recipe. Calculate the appropriate amount of brew water for each pulse pour for the size of your brew, and maintain consistently timed pours and intervals.
For example, a recipe with a 20g dry dose and 300g of brew water would require pours of 50g of brew water per pulse pour, with an appropriate pulse pour interval of 30 seconds (Bloom, 0:40, 1:10, 1:40, 2:10, 2:40).
Brew with a water temperature at 92'C degrees and attempt to find a water with a total hardness of around 80 ppm. This should equate to a deliciously juicy and clean cup of coffee, with vibrant acidity as well as a rich sweetness and silken body.