Halfwit Coffee Roasters

Kenya Ndundu

20.00
HW Kenya Ndundu 001.jpg

Kenya Ndundu

20.00

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Kenya’s Thiririka Farmer’s Cooperative Society embodies all the best aspects of the cooperative system, providing essential resources and oversight for each of it’s 2,000+ smallholders. Founded in 1995, Thriririka FCS operates three factories: Kiganjo, Githembe, and Ndundu - where our coffee is processed. Supervisors for the cooperative are responsible for handing down and enforcing strict and extensive guidelines to affiliates for every stage of production, from planting and harvesting to picking and processing. In addition, a certified “Cherry Clerk” at the Ndundu Factory is responsible for weighing, logging, and personally inspecting each farmer’s delivery to ensure optimal quality cherries prior to pulping and processing. Harvests which fail to meet the Cherry Clerk’s standards are returned to the individual smallholders who have the option of drying the coffee themselves and selling the coffee as a lower-priced, natural process “Mbuni” coffee at the end of the season, incentivizing the farmers to uphold quality standards without being overly punitive. This level of diligence and transparency pays enormous dividends quality-wise; we are sure that the rich, distinct notes of raspberry, cardamom, guava, tangelo, and rosewater in the Ndundu are far from anecdotal.


BEAN SPECIFICATIONS

PRODUCER: Thiririka Farmer’s Cooperative Society
REGION: Kjango Division, Nyeri Region
ELEVATION: 1600-1800 MASL
PROCESSING: Fully washed, Dried on raised beds
VARIETY: SL 28, SL 34, and Ruiru-11
HARVEST: May - July
NOTES: Rosewater, Cardamom, Raspberry

 

NOTES ON BREWING

As is the case with many fruity and floral coffees, less is more and rest is essential. Overdosing your brews and serving this fresh-harvest coffee before it’s had ample time to release some of the carbon dioxide trapped within the beans during the roasting process can yield a gassy and astringent cup. We recommend waiting at least 4-5 days from the roast date before brewing and using a heavier bloom so that none of the Ndundu’s delicious acidity and flavor are masked by excess CO2. Use a slightly coarser grind setting, as this coffee’s more delicate flavors can get lost in finely ground, overly viscous cup.


SUGGESTED BREW SPECS

FETCO

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

V60

25g medium ground coffee: 400g water
60g bloom for 50 seconds
2:30 pour time, total brew time of 3:30

CHEMEX

32g medium-coarse ground coffee: 500g water
75g bloom for 55 seconds
2:35 pour time, total brew time of 3:45

AEROPRESS

15.5g finely ground coffee: 220g water
55g bloom; incorporate with paddle after 20 seconds
Total immersion time of 1:20. Slowly push to 1:50

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