Halfwit Coffee Roasters

Kenya Kiriga Estate AB

19.50
HW KENYA Kiriga.jpg

Kenya Kiriga Estate AB

19.50

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Like Colombia, Kenya has the near-perfect conditions that allow for almost year-round cultivation and harvesting among Kenya’s 16 regions. This coffee, the AB microlot, comes from the Kiriga Estate in the Kiambu region, which borders Nairobi County in Central Kenya. This family-owned estate, currently operated by producer Brian Gakunga, grows only specialty grade coffee from trees that are 50 to 70 years old. This particular microlot is a 16+ screen size coffee, meaning that it is sorted at origin to include only beans exceeding 16/64’s of an inch in diameter - quite a bit larger than average. This mixture of plump SL 28, SL 34, Ruiru 11, and Batian cultivars boasts equally big flavor. We taste passion fruit, pineapple, white tea, and nectar.


BEAN SPECIFICATIONS

PRODUCER: Dr. Brian Gakunga - Kiriga Estate 
REGION: Kiambu
ELEVATION: 1500 MASL
PROCESSING: Washed
VARIETY: SL 28, SL 34, Ruiru11, Batian
NOTES:  Blackberry, Pineapple, Passion Fruit, White Tea, Nectar

 

NOTES ON BREWING

Kiriga AB is an exceptionally fruit forward and full-bodied coffee, so using a moderate grind size and larger doses will go a long way to yield a clean, delicious-tasting cup that delicately showcases its dynamic flavor and berrylike acidity. Using too fine a grind will often muddle these flavors and produce an overly dense cup. While this is as versatile as any single origin, a Chemex or V60 is our recommended brew method, as the thicker filter in these methods will absorb more of the solids and oils, flaunting Kiriga’s incredible tasting notes with better clarity and differentiation of flavor.


SUGGESTED BREW SPECS

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FETCO

Brew ratio of 1:16
Water at 203°F
4 minute brew time,
15 second pre-wet

V60

26g of medium ground
coffee : 400g water at 205°F
60g bloom for 45 seconds
Total pour time: 2:30
Total brew time: 3:30

CHEMEX

32g of medium-coarse ground coffee : 500g water at 205°F
80g bloom for 45 seconds
Total pour time: 2:30
Total brew time: 3:30

AEROPRESS

17g of finely ground coffee : 265g water at 205°F
34g bloom (incorporate with paddle after 20 seconds)
Total immersion time of 1:20;
push slowly to 1:50


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