Kenya Gachuiro Factory Washed BeansCoffee Beans
Origin
- Region: Kenya Nyeri
- Variety: SL28
- Process: Washed Process
- Roast: Cinnamon Roast
- Altitude: 1868 meters
- Sample Batch:
- Grower:
Flavor Notes:
Bright and intense fruit acidity with blueberry notes, developing caramel aromas with subtle jasmine-like floral tones and dark berry flavors.
- Aroma: Medium
- Cleanliness: Medium
- Sweetness:Medium
- Acidity:Strong
- Body:Medium
- Bitterness:Average
- Aftertaste:Medium
- After Cooling:Average
Kenya Gachuiro Factory Washed BeansCoffee Bean Intro:
Kenya GachuiroFactory Washed Beans
Region: Central Highlands Nyeri(Nyeri)
Factory: GachuiroFactory
Variety: sl34
Altitude: 1868meters
Process: Washed
Located to the west of Mount Kenya in central Kenya, Nyerithe region is home to many of Kenya’s finest coffees, situated around the dormant volcano Mount Kenya, where the red soils nurture some of the best coffee in the country.
Central Highlands of Kenya Nyeri(Nyeri) coffees often exhibit syrupy, juicy mouthfeels with intense and bright acidity, along with rich fruit flavors.
Kenya’s coffee production is dominated by smallholders and small-to-medium-sized factories, with harvesting primarily done by hand. GachuiroThe factory is located in the mountainous area near Mount Kenya, Nyeriserving as one of the washing stations for the Kiamafarmers’ cooperative.
Kenya’s coffee is beloved by coffee enthusiasts for its complex and dynamic flavors, bright and lively acidity, and long-lasting aftertaste. This particular lot from the Nyeri) region in central Kenya, Nyeri(Chenyu, AAafter our cupping, presents the following flavor profile: When hot, it offers bright and intense fruit acidity with blueberry notes, developing caramel aromas with subtle jasmine-like floral tones and dark berry flavors as the temperature drops.
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Region Intro:
Located in central Kenya, Nyeri is home to the extinct volcano Mount Kenya. The red soil of this region nurtures Kenya's finest coffee. Agriculture is extremely important here; coffee is one of its main crops. Cooperative societies made up of smallholder farmers are more common than large estates. This region has two harvests, but coffee from the main season is usually of higher quality.
Altitude: 1200-2300m
Harvest period: October-December (main season), June-August (secondary season)
Varieties: SL-28, SL-34, Ruriu11, Batian.
Brewing Tips:
Recommended brewing method: Pour-over Dripper: Hario V60 Water temperature: 90°C Coffee dose: 15g Coffee-to-water ratio: 1:15 Grind size: Medium-fine (BG 6S: 58% passing through a standard Chinese No. 20 sieve) Brewing technique: Pulse pouring First pour: 30g water for bloom, 30 seconds Second pour: Slow circular pour to 120g, then pause as the water level drops near the bed Third pour: Continue pouring to 225g, then stop and wait until the water level drops near the bed before removing the dripper (timing starts at bloom) Total brew time: 2’00”.
Flavor Cup Report:
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