Kenya Guama

Origin

• 🇰🇪 Kenya· Kirinyaga

Tasting notes

Character

• Funky
  70
• Bright
  30
• Clean
  20

Black Grape. Guava. JuicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. . 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 Coffee Filter 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., Batian, Ruiru 11 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. Producer Baragwi Farmer’s Coop Society Country Kenya Roast Level Light About this coffee: A tutti frutti cup with black grape and guava throughout, Guama from Kenya is here to brighten your day. About: Making its Square Mile debut, Guama from Kirinyaga County, Kenya has arrived! Sunshine in a cup with notes of black grape and guava, this filter swirls with fruity fuchsia tones. Processed at the Guama Factory wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., it’s been processing coffee since 1974. Sourcing cherries from smallholderSmallholderA 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. farmers, after the harvest, the cherries are hand-sorted and pulped. Following this, the leftover parchment is then fermented overnight, washed and sun driedNatural 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. on African beds for 8-14 days. Managed by the Baragwi Farmers’ Cooperative Society, they’re known for their consistency and producing high quality coffees from the Kirinyaga region. A delight for sunny days, Guama adds a tropical twist to your coffee routine and we can’t wait for you to dive straight in. Brewing Recipe : Filter Brewing ratio 1 : 16 Ground coffee 15g Espresso Yield 250g Brew time 2-3 minutes