THIS IS PERFECT FOR:
Afternoons or time to savour
Kenya, Kangurumai mill, Muranga, fully washed process
Kenya! Blackcurrant is back! A combination of soil type, varietals, altitude, climate and the fully washed processing means that you only seem to find this blackcurrant-bomb profile in Kenya, and this Kangurumai is the first of two we have coming atcha.
This coffee is grown by the 1,300 farmers of the Weithaga co-operative society, at an average altitude of 1,220 – 2,300 metres. They grow SL28, SL34, Batian and Ruiru, 4 really common varietals in Kenya, which they process via the fully washed method at the Kangurumai mill.
Kenyan coffees are prized for their acidity and body (and hence they attract a considerable price tag) – this doesn’t disappoint, with plentiful blackcurrant flavours, followed by creamy vanilla and a big hit of rhubarb. If brewing in espresso, this will require careful dialling in, as the high acidity can make for unpalatable espresso if not balanced carefully. In filter methods though, this coffee will really show off.
PART OF OUR NEIGHBOURHOOD:
COFFEE BEAN SPECIFICATION
S1.28 & S1.34 Ruru
1,200 - 2,200m
We love this coffee brewed for: