Kiamabara
Summary
A classic Kenyan coffee from the Kiamabara washing station in Nyeri County, grown at 1900 meters by smallholder farmers of the Mugaga Farmers' Cooperative Society. Varieties include Batian, SL28, SL34, and Ruiru 11. Washed process yields a juicy, syrupy cup with complex acidity, notes of red currant, lavender, and toffee. As filter, it is playful and berry-forward with a hint of lavender; as espresso, it is strong and creamy.
Espresso
- Coffee in
- 18 g
- Coffee out
- 42 g
- Time
- 26 s
Grind: fine
Filter
- Coffee in
- 16 g
- Water
- 250 g
- Time
- 2:25
- Temperature
- 92°C
Grind: medium-coarse
- 1.First pour: bloom with 50 ml water for 35 seconds (35 s)
- 2.Second pour: gently fill up to 250 ml
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
- Altitude
- 1900 m.a.s.l
- Variety
- SL34, Batian, SL28, Ruiru 11
- Notes
- Red Currant, Lavender, Toffee
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The roaster
P14-Coffee is a specialty coffee roaster with a nose for the unusual. Their beans are a tour of single origins and bold processing—washed, natural, anaerobic,…
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