Kenya
Kenya Kirinyaga
Kirinyaga County · 1650–1900 masl · washed
Kirinyaga's volcanic soils produce dense, structured cups with layered dark-fruit character.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Kenya Kirinyaga | 10 | 8 | 9 | 3 | 7 | 8 |
Details
- Varieties
- SL28, SL34, Batian
- Roast
- medium-light
- Harvest
- Oct, Nov, Dec, Jan
Tasting notes
BlackberryPlumLimeMolasses
Brewing recommendations
Pour-Over V60affinity 10/10
Grind
medium-fine (600µm)
Temp
94°C
Ratio
1:16
Brew
220s
Plum and blackberry; molasses sweetness.
Chemexaffinity 9/10
Grind
medium (800µm)
Temp
94°C
Ratio
1:17
Brew
270s
Tea-like clarity; blackberry and plum shine through.
Kalita Waveaffinity 9/10
Grind
medium (750µm)
Temp
94°C
Ratio
1:16
Brew
240s
Even extraction highlights its density.
AeroPressaffinity 8/10
Grind
medium-fine (550µm)
Temp
88°C
Ratio
1:15
Brew
90s
Concentrated dark fruit and sugarcane.
Cold Brewaffinity 7/10
Grind
coarse (1050µm)
Temp
80°C
Ratio
1:8
Brew
12h
Smooth and sweet; blackberry and plum without the bite.
Espressoaffinity 5/10
Grind
fine (260µm)
Temp
93°C
Ratio
1:2
Brew
28s
Concentrated blackberry and plum; syrupy shot.
French Pressaffinity 5/10
Grind
coarse (1050µm)
Temp
95°C
Ratio
1:15
Brew
240s
Heavy body; blackberry and plum with textured mouthfeel.
Moka Potaffinity 4/10
Grind
fine (260µm)
Temp
96°C
Ratio
1:7
Brew
300s
Bold and rich; blackberry and plum in a concentrated cup.