Kenia Matunda
Summary
Kenia Matunda is a single-origin coffee from the Nyeri County region of Kenya. Produced by smallholder farmers organized in a cooperative established in 2009. Varieties include SL28, SL34, Ruiru 11, and Batian. Processed using traditional washed method with aerobic fermentation. Light roasted with a sensory profile featuring lemon, orange, raspberry, caramel, and dark chocolate. SCA score of 85.
AeroPress
- Coffee in
- 16 g
- Water
- 230 g
- Time
- 3:40
- Temperature
- 93°C
Grind: 7,8 EK43; 22 kliki Comandante
- 1.Insert one filter into the sieve, screw to the base, and place on the server. (Rinsing with water is not needed.)
- 2.Grind coffee and pour into the Aeropress, level the coffee.
- 0:00Pour 50g of water in a high stream, make a strong swirl, and wait 1 minute. (1:00)
- 1:00At 1:00, start pouring the remaining water up to 230g with the thickest stream and in circular motions.
- 5.Immediately remove the Aeropress from the scale, gently press the plunger about 1 cm, and break the crust by swirling the Aeropress (hold the plunger to prevent pressure from pushing it out!).
- 3:00At 3:00, start pressing slowly until you hear hissing; this 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
- Omniroast
- 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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