Kenya – Lot 20
Summary
A Kenyan coffee from the Kericho County, processed through co-fermentation with orange pulp and koji culture for 96 hours in anaerobic conditions. Varieties are Batian and Ruiru 11. Tasting notes include chocolate, orange zest, and pecan. The coffee offers a vibrant acidity balanced by sweetness, with a long, velvety finish. It changes character with brew method: espresso highlights citrus, while filter brings out sweetness and chocolate.
Espresso
- Coffee in
- 19 g
- Coffee out
- 40 g
- Time
- 32 s
French press
- Coffee in
- 30 g
- Water
- 500 g
- Time
- 9:00
- Temperature
- 94°C
- 1.Add all water at once over the coffee and let steep for 4 minutes. (4:00)
- 2.Gently stir the crust formed on the surface and remove the foam.
- 3.Wait 5 more minutes for the coffee particles to settle naturally. (5:00)
- 4.Before serving, lower the plunger only until it touches the surface of the coffee, without pressing the bed, and pour slowly into the cup.
Recipe from James Hoffmann.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Cupping score
- 0
- Producer
- Sidney Kibet
- Altitude
- 1800 m.a.s.l
- Variety
- Batian, Ruiru 11
- Notes
- Pecan, Chocolate, Orange
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The roaster
7g Roaster is a specialty coffee roaster based in Vila Nova de Gaia, Portugal, roasting carefully chosen single-origin beans to reveal the best of each lot. Th…
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