Kenya Gachenge AA washed – Filter Roast

14,00

The cherries are selectively handpicked and then pulped. The coffee is dry fermented for 16 to 23 hours and washed in clean water to remove any remaining mucilage. Parchment is soaked for 12 hours and then transferred to raised beds where it sundries for 14 to 21 days. As it dries, parchment is turned regularly to ensure even drying.

RECOMMENDED PREPARATIONS: Filter (V60, Melitta, Kalita, Machines), French Press, AeroPress

A very classic Kenyan featuring those unique blackcurrant flavor notes and punchy, syrupy body.

ROASTED FOR: filter preparation

ORIGIN: Kenya

REGION: Kirinyaga, Central Kenya

PRODUCER: Gachenge Estate

VARIETALS: SL28, SL34

ALTITUDE: 1750 M

PROCESSING: fully washed

CUPPING NOTES: black currant, punchy acidity, syrupy body

SIZE: 250 g

In stock

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Description

OUR PREFERRED RECIPE: in large V60, 30 g coffee (medium grind) & 500 g water (100°C); bloom with 60g water for 45” making sure all grounds are thoroughly wetted; pour up to 300g within 1’ 15” give it a gentle stir, then add the remaining 200g (and another gentle stir) for a total brew time of 2’30” – 2’45”.