Kenya Uklili Muranga AA Washed

7 SoldOut of stock

Region: Murang’a District
Elevation: 1700 – 1850 MASL
Variety: SL 28 and SL 35
Processing: Washed
Roast Level: Light Medium
Tasting Note: Blackberry Aroma, Cranberry & Blackcurrant, Orange Peel Sweetness, Long Roselle Tea
Lingering Finish, Silky Mouthfeel Texture.

This product is currently out of stock and unavailable.

Blackberry Aroma, Cranberry & Blackcurrant, Orange Peel Sweetness, Long Roselle Tea
Lingering Finish, Silky Mouthfeel Texture.

Region Murang’a District
Elevation 1700 – 1850 MASL
Variety SL 28 and SL 35
Processing Washed
Roast Level Light Medium
Tasting Notes Blackberry Aroma, Cranberry & Blackcurrant, Orange Peel Sweetness, Long Roselle Tea
Lingering Finish, Silky Mouthfeel Texture.
Quantity 200g

Roaster Note:
THE PRODUCERS

The Kahuhia Farmers Cooperative Society was first registered under the Coop Act on 25th April
1959. Gwethe’s sister factories in the society are Kahuhia, Wanjengi and Gathinja. Each factory is
placed within an electoral zone/area, represented by the management committee who forms the
Kahuhia board of directors. In addition, the society has a supervisory board of 3 members who
checks the activities of the management committee. Both committees report to the cooperative
members in annual general meetings. The coop has 16 permanent staff. It is located on the highly
productive South-Western slopes of Mt Kenya and on the eastern slopes of the Aberdares mountain
range. Main crop is harvested in October through December and early crop in April through June
each year.

THE PROCESS
This coffee has undergone a traditional fully washed process. Ripe coffee cherries are carefully
selected and floated in clean water to remove any immature or poor quality cherries, which float to
the top of the tank. These top cherries are then pulped to remove the cherry fruit and fermented in
clean water for 4-6 days to break down the remaining sugary mucilage. The parchment coffee is
washed with clean water in grading channels, and then dried on raised African beds for 3-5 weeks
(depending on ambient climatic conditions). Once the optimum moisture content has been reached
the parchment is rested for around 1 month and then hulled, graded by bean size and further
handpicked, before being bagged in GrainPro for export.
A coffee that we recommend pairing with a simple cheesecake, try it and you’ll be surprised!

 

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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