Fruit Punch

Origin

• 🇪🇹 Ethiopia· Guji
• 🇰🇪 Kenya· Kiambu

Tasting notes

Character

• Bright
• Clean
• Funky

Ships within 1 week after roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. 100% specialty arabica coffee beans only Square Miles' coffee beans are at their peak 1 to 2 weeks after roasting Origin Kamundu Bookkisa VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. SL28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness., SL34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup. Gibirinna 74110, Serto 74112 Processing WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Washed Producer Kamundu Estate Various SmallholdersSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. Country Kenya Ethiopia Roast Level Light Light About this coffee: 50% Kamundu / 50% Bookkisa Washed Fruity, floral and bright, Fruit Punch is specifically roasted to shine when brewed hot over ice. Expect to stay refreshed throughout the summer, reminiscing on cooling down with your favourite ice pop and anticipating the last few melted drops at the bottom. Artist Credit - Lucy Colgate About: To meet all your iced filter needs this summer, Fruit Punch is a dreamy delight that combines Kamundu from Kenya with a washed Ethiopian coffee, Bookkisa. Kamundu Estate in Kiambu is one of six estates owned and operated by Sasini, a publicly listed company grounded in reinstating equity and community values, with a predominantly Kenyan ownership structure. Classic Kenya, delicious and bright, with red and purple fruit notes swirling through a syrupy mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., accentuated by the florality of Bookkisa. A favourite in our annual Ethiopia offering is Bookkisa from Shakiso Woreda in the Guji Zone. Celebrated and well known for their naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. lots, this marks the second season of Bookkisa washed, and what a coffee it is. Sunny, with yellow bursts of florality, be ready to be transported to summer days, sipping iced filters. Brewing Recipe : Filter Brewing ratio 1 : 16 Ground coffee 18g Water 280g Brew time 3 minutes