Kenya Krush

Origin

• 🇰🇪 Kenya

Tasting notes

Character

• Comforting
  20
• Funky
  20

grapefruit • mango • 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. Ship 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. Prodigal's coffee beans are at their peak 2 to 3 weeks after roasting Kenya, Colombia & Ethiopia, 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. & 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. We all love Kenyan coffee, and our new Kenya Krush is a nod to the Kenyan coffees of yesteryear. It perfectly balances clean, plump, washed Kenyan flavors with a similarly clean, softer washed Colombian and a tiny hint of ripe natural Ethiopian. It has depth, juiciness, and a beautiful composition of citrusy, tropical fruit layers. Over numerous cuppings, we painstakingly crafted this blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus., landing in our goldilocks zone for flavor. We think well-crafted blends are better than the sum of their parts, and we make these blends exclusively out of fresh coffees. Oftentimes blends are unchanging combos of the same two or three coffees, purchased in large quantities for consistency. Kenya Krush, like all the blends we compose (don't sleep on Boulder Blend !) consists of fresh headline coffees. The exact components change bit by bit to keep the flavor fresh and lively, but the spirit of the blend is the same. We hope you love this coffee as much as we do! Process: washed & natural Regions: Kenya, Colombia & Ethiopia Varieties: SL-28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness., SL-34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup., Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., Ethiopian HeirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. Brewing Recipe : Espresso Brewing ratio 1 : 2 Ground coffee 18g Espresso output 36g Brew time 25-35 seconds Filter Brewing ratio 1 : 17 Ground coffee 16g Total water 250ml Water temperature 93ºc Brew time 3 minutes