Kenya Kiganjo Factory SL28 SL34 Washed
RM55.00 – RM220.00
| Variety | SL28, SL34 |
| Country | Kenya |
| Processing | Washed |
| Region |
Kiambu County |
| Altitude |
1600-1800 m |
| Roast Level | Light Roast |
| Tasting Notes | Blackcurrant, Tamarillo ,Black Tea |
| Quantity | 200g/1000g |
Brewing Size Guide
| 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 |
Blackcurrant, Tamarillo ,Black Tea
| Variety | SL28, SL34 |
| Country | Kenya |
| Processing | Washed |
| Region |
Kiambu County |
| Altitude |
1600-1800 m |
| Roast Level | Light Roast |
| Tasting Notes | Blackcurrant, Tamarillo ,Black Tea |
| Quantity | 200g/1000g |
About This Coffee :
The Kenya Kiganjo Factory SL28 SL34 Washed coffee comes from the Kiganjo Factory, which is part of the Thiririka Farmers Cooperative Society in Kiambu County, Kenya. This factory processes coffee using the traditional washed method, also known as double fermentation. The factory sits at altitudes of 1,600 to 1,800 meters, ideal conditions for cultivating coffee with vibrant acidity and complex flavors.
The SL28 and SL34 varietals, developed by Scott Agricultural Laboratories in the 1930s and 1940s, are renowned for their deep root systems, allowing them to thrive even in drought conditions. The washed process used at Kiganjo Factory enhances the clarity of flavors, which typically include notes of blackcurrant, tamarillo, and stone fruit, with a syrupy body and bright acidity.
This coffee’s careful processing and the high altitude at which it’s grown result in a bright, juicy, and complex cup, perfect for those who appreciate the classic profiles of Kenyan coffees.
| Pack Quantity |
200g ,1kg |
|---|
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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 |
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!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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