Kenya

Tasting Notes: Bright Acidity, Orange, Lemon, Floral, Effervescent

Region: Othaya, Nyeri County

Altitude: 1,700–1,890 M

Process: Fully Washed and Dried on Raised Beds

Variety: SL28, SL34, Ruiru 11, and Batian

How to Brew

• Pour Over: Use 1–2 tbsp (7–14g) per 6 oz (180ml) of water at 195–205°F (90–96°C). Brew time: 3–4 minutes. The bright, effervescent acidity and citrus notes are best showcased with a clean pour over.
• French Press: Use 2 tbsp (14g) per 6 oz (180ml). Steep for 4 minutes, then press slowly.
• Espresso: Use 18–20g of finely ground coffee. Extract for 25–30 seconds.
• Cold Brew: Use 1 cup (85g) coarse ground per 4 cups (950ml) cold water. Steep 16–24 hours in the fridge for a bright, citrusy cold brew.