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Kathangariri is located in Embu county, southeast of Mt Kenya. It is grown between 1,500 - 1,800 above sea levels in rich, red volcanic soils.

Washed and sun dried.

The cup delivers strong acidity that is complemented with full body and sweet flavours with occasional fruity tones.

 

Region: Kathangariri, Embu

 

Grade: AA

 

Q Grade: 88.25

 

Varietal: Bourbon-Typica (SL 28, SL 34)

 

Processing: Wet Pulped

 

Altitude: 1500 - 1800 masl

Roast Profile: Medium-Light

 

Tasting Notes:

  • Cherry
  • Hibiscus
  • Marmalade

 

Suited to: Black Coffee

  • Long Black & Espresso
  • Filter
  • Batch Brew
  • Cold Brew

 

BREW GUIDES

 

Espresso:

  • Dose in: 22-23g
  • Dose out: 42-48g
  • Millilitres: 26-30ml
  • Time: 27-32 seconds
  • Temperature: 92-93 degrees

 

Pour Over: V60, Chemex

  • Dose: 15g
  • Yield: 250ml
  • Time: 2:30-3:00 (30 second bloom)

 

Aeropress

  • Dose: 15g
  • Yield: 230ml
  • Brew Time: 2:30 (45 second bloom)
  • Extraction Time: 20-30 seconds

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