Kenya - Karumandi AA

Origin

• 🇰🇪 Kenya· Kirinyaga

Tasting notes

Character

• Clean
  50
• Bright
  40

Blackcurrant. Red Berries. Citrus. 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. Koppi's coffee beans are at their peak 2 to 3 weeks after roasting Cultivars: 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 Producer: 2000 member farmers Origin: Kirinyaga - Kenya Process: 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. Brewing Recipe : Filter Brewing ratio 1 : 17 Ground coffee 24g Total water 400ml Water temperature 93ºc Brew time 3 minutes