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We ship out orders every Tuesday. With the deadline for ordering on Sundays at 18:00 (CET).
We ship out orders every Tuesday. With the deadline for ordering on Sundays at 18:00 (CET).

Kenya - Mwendia AB

Location: Kirinyaga
Producer: Perminus Githinji Mwendia 
Varietal: SL28/SL34 (AB)
Growing Altitude: 1800 masl
Processing Method: Washed
Harvest: February 2018 
Product: Filter and Espresso
Flavour Notes: Peach, Citrus & Gooseberry


This is the first year that we're able to work with this high quality lot of washed SL28/34 from the Kimunye disrict of Kirinyaga County. Whilst this coffee displays many distinctive attributes that we love to find in high quality Kenyan lots, this particular coffee has been grown and processed as part of a small batch 'Single Farm' production, as opposed to the more commonly found cooperatively grown larger volume lots.

The farmer, Perminus Githinji Mwendia, currently manages the production after inheriting the farm from his parents. The cherries have been picked from a selection of trees planted by his parents in the 1960's, with the total number of trees to choose from now numbering over 7000.

You can expect to find notes of Ripe Gooseberry, Peach as well as a distinctly fresh Citrus acidity.


Espresso Roast Brewing advice:

Use a 1:2.4 brew ratio. With all espresso you must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless' - that you are using. For this particular coffee, the optimal dose would be -2g from the basket size, using a 1:2.4 ratio, and aiming for a target TDS of 8.4. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is still between 27 - 29 seconds brewing this coffee.


Filter Roast Brewing advice: 

Use a 1:16.1 brew ratio using the V60 brewer from Hario, aiming for a TDS of 1,31 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 18g 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.