Kamwangi Aa Washed
Summary
A classic washed Kenyan coffee from the Kamwangi Factory, part of the New Ngariama FCS in Kirinyaga County. Grown at 1600-1700m, this lot features SL28, SL34, Ruiru 11, and Batian varieties. Processed with traditional fermentation and raised-bed drying, it offers forest berries and sweet, jammy flavors.
Espresso
- Coffee in
- 18 g
- Coffee out
- 42 g
- Time
- 27 s
- Temperature
- 95°C
Grind: Espresso-fine
Rest the coffee for at least 21 days after roasting. Water: around 120 ppm TDS. Dial for the target yield in 25-30 seconds.
Filter
- Coffee in
- 16 g
- Water
- 260 g
- Time
- 2:45
- Temperature
- 93°C
Grind: Medium-fine, around 25 clicks
- 0:00Bloom: Pour 60 g and wait 40 seconds. (40 s)
- 0:40Second pour: Add 100 g. Aim for the drawdown to finish around 1:25. (45 s)
- 3.Final pour: Add the last 100 g when the bed is nearly dry. Pour from a medium height for a little agitation.
Rest the coffee for around 14 days after roasting. Water: soft and balanced, around 60-100 ppm TDS. Favour magnesium, balance with calcium and keep bicarbonate low. Brewer: conical or flat. Total brew time around 2:45.
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
- Region
- Kirinyaga County
- Producer
- New Ngariama FCS
- Altitude
- 1600 - 1700 m.a.s.l
- Variety
- SL34, Batian, SL28, Ruiru 11
- Notes
- Sweet, Jammy
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The roaster
Sipping a Rose Coffee means you're drinking beans roasted by a World Brewers Cup Champion. Founded in 2022 by Matt Winton, this Zurich, Switzerland-based speci…
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