Halfwit Coffee Roasters

Kenya Kagaari AA Top

20.00
HW Kenya Kagaali 003.jpg

Kenya Kagaari AA Top

20.00

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This coffee comes to us from the Kaagari North Farmer’s Co-op in Kenya, and was processed at the Kathande Factory. The Kathande Factory is situated in Embu on the slopes of Mt. Keny, the second tallest mountain in Kenya and an extinct volcano. Volcanic soil rich in phosphorus creates truly unique flavors in the coffees grown in the region. In addition to this, the coffees at the Kanthande factory are processed in the style typical to Kenya, a washed method including two or more washes, a post-fermentation soak, and drying on raised parabolic beds. This is some of the most meticulous and advanced processing in the world; coupled with the ideal growing conditions, it’s no surprise that Kenya consistently produces coffees with exceptional complexity, clarity, and cleanliness. Unsurprisingly, we were blown away by the beautiful and distinct flavors in this coffee. The highly sought-after winey quality of Kenyan coffees was evident at first sip, with candied grapefruit and tamarind qualities close behind. Notes of oolong tea balance it all out, with brown sugar and baking spice sweetness lingering in the finish.


BEAN SPECIFICATIONS

PRODUCER: Kagaari North Farmer’s Co-op
REGION: Embu County, Runyenjes Region
ELEVATION: 1605M
PROCESSING: Fully washed, dried on raised beds
VARIETAL: SL 28, SL 34, Ruiru 11, Batian, K7
HARVEST: February-March
NOTES: Blackberry Jam, Tamarind, Brown Sugar

 

NOTES ON BREWING

Like other Kenyans we’ve offered, time has a big impact on brewing with the Kagaari. This coffee is incredibly dense and lightly roasted, and it will take at least five days off roast to open up properly and not taste overly astringent. Additionally, this coffee really opens up as it cools, so wait just a few minutes before taking that first sip! You’ll be well rewarded.


SUGGESTED BREW SPECS

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FETCO

Brew ratio of 1:16.6
Water at 203°F
4 minute brew time; 15 second pre-wet

V60

25g ground coffee : 400g water
55g bloom for 50 seconds
Total pour time of 2:30, total brew time of 3:20

 

 

CHEMEX

33g medium ground
coffee : 500g water
65g bloom for 50 seconds
Total pour time of 2:35, total brew time of 3:45

AEROPRESS

16g fine ground coffee : 220g water
55g bloom. Use paddle to incorporate at 20 seconds
Total immersion time of 1:20. Slowly plunge to 1:50


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