Kenia Matunda
Summary
A washed coffee from the Nyeri County region of Kenya, produced by smallholder farmers in a cooperative. The coffee is made from SL28, SL34, Ruiru 11, and Batian varieties grown at 1500-1900 meters above sea level. Processed using traditional washed method with aerobic fermentation. Light roasted to preserve fruity notes. Flavour profile includes lemon, orange, raspberry, caramel, and dark chocolate with additional notes of almond, butter, peach, and violet. SCA score of 85.
AeroPress
- Coffee in
- 16 g
- Water
- 230 g
- Temperature
- 93°C
Grind: 7,8 EK43; 22 kliki Comandante
- 1.Put 1 filter into the sieve, screw it to the base, place on the server. (Rinsing with water is not needed)
- 2.Grind the coffee and pour into the Aeropress, level the coffee.
- 3.Pour 50g of water with a high stream, do a strong swirl and wait 1 minute. (1:00)
- 1:00At 1:00 start pouring the rest of the water up to 230g with the thickest stream and in circular motions.
- 5.Immediately remove the Aeropress from the scale, press the plunger lightly about 1 cm and break the crust by swirling the Aeropress (hold the plunger so pressure doesn't push it out!)
- 3:00At 3:00 start pressing slowly until you hear hissing, it should take at least 40 seconds. (40 s)
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
- Filter
- Decaffeinated
- No
- Cupping score
- 85
- Altitude
- 1500 - 1900 m.a.s.l
- Variety
- SL34, Batian, SL28, Ruiru 11
- Notes
- Caramel, Raspberry, Lemon, Orange, Dark Chocolate
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The roaster
Paloma Coffee is a specialty coffee roaster based in Wrocław, Poland. They roast fresh-to-order beans ranging from everyday classics to high-end specialty lots…
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