Kenya Kiambu Theta FCS AB TOP Washed

RM 70.00

Region Kiambu
Elevation 1700 MASL
Variety SL 28, SL 34
Processing Washed
Roast Level Light Medium
Tasting Notes Hibiscus Aroma, Prune Juice, Black Plums Sweetness, Medium Body Texture with
Hints of Cocoa Nibs
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Hibiscus Aroma, Prune Juice, Black Plums Sweetness, Medium Body Texture with
Hints of Cocoa Nibs

Region Kiambu
Elevation 1700 MASL
Variety SL 28, SL 34
Processing Washed
Roast Level Light Medium
Tasting Notes Hibiscus Aroma, Prune Juice, Black Plums Sweetness, Medium Body Texture with
Hints of Cocoa Nibs
Quantity 200g

Roaster Note:

Dried scent can immediately feel the aroma of dried cranberry and hawthorn.
Citrus and cranberries emerge in the front section of the palate.

Hawthorn has a hint of blackberry, light and penetrating taste.

A coffee that surprises us elegantly, best consumed with a loving partner and friends!

 

Recommended Coffee Brewing Device:
V60 Dripper, Clever Dripper, Chemex Brewer, Kalita Wave Dripper, Aeropress Maker

Brew Guide:
Method: Filter V60 Handbrew method
Dose: 18g
Yield: 30g for 30 seconds, total yield 300g,
Brew Time: 2 minute 30 seconds (adjust grind size accordingly)
Water Temperature: 89 – 93 degrees (adjust temperature accordingly)

*Reach out to us for more brew guid

SO, HOW DO YOU KNOW WHAT GRIND TO USE?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

  1. Coarse:
    • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
  2. Medium-Coarse:
    • Saddling between coarse and medium, this grind looks like rough sand
  3. Medium:
    • The middle of all grind sizes, medium grounds are similar to the consistency of sand
  4. Medium-Fine:
    • The medium-fine grind is a staple grind size, with texture like table salt
  5. Fine:
    • Finer than table salt, fine grind is typically the size of most pre-ground coffee
Weight 0.2 kg
Pack Quantity

Country

Processing Method

Roasting Level

,

EACH BREWING METHOD GRIND SIZE REFERENCE

BREWING
METHOD
BREW
TIME
COFFEE TO
WATER RATIO
BOTTOM-TOP
SIEVE
Pour Over 3:40 min 1:16 400 – 800 µm
French Press 10:00 min 1:13 600 – 1000 µm
AeroPress 2:20 min 1:15 500 – 900 µm
Moka Pot 1:30 min 1:11 350 – 700 µm
Drip Brewer N/A 1:17 400 – 900 µm
Espresso 0:26 min 1:2 250 – 500 µm
Cold Brew 16 hours 1:10 600 – 1100 µm
Syphon 1:40 min 1:15 400 – 800 µm

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