Kenya – Komothai
Summary
This coffee comes from the slopes of Kiambu County, northeast of Nairobi, Kenya. Produced by the Komothai FCS cooperative, it is made from SL 28, SL 34, Batian and Ruiru 11 varieties and processed using the fully washed method. It offers a lively, sparkling character with fresh, zesty aromas of rhubarb spritzer, grapefruit and hibiscus, resulting in an elegant and vibrant cup.
V60
- Coffee in
- 20 g
- Water
- 300 g
- Time
- 3:00
- Temperature
- 96°C
Grind: coarse
- 1.Pour 60 g of water and wait until it has completely drained.
- 2.Pour 60 g of water and wait until it has completely drained.
- 3.Pour 60 g of water and wait until it has completely drained.
- 4.Pour 60 g of water and wait until it has completely drained.
- 5.Pour 60 g of water and wait until it has completely drained.
Cold brew
Ratio 1:8- Coffee in
- 100 g
- Water
- 1000 g
- Time
- 12 h
Grind: coarse
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
- Producer
- Komothai FCS
- Altitude
- 1700 - 1800 m.a.s.l
- Variety
- SL34, Batian, SL28, Ruiru 11
- Notes
- Grapefruit, Rhubarb, Hibiscus
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The roaster
Schvarz Kaffee is a specialty coffee roaster from Düsseldorf, Germany, roasting since 2015. They're serious about traceability — building long-term relationshi…
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