THE GRAINS

Origin: Kirinyaga
Producer: Cooperativa Mutira Ltd.
Altitude: 1,600 - 1,800 meters above sea level
Variety: SL28-SL34, Riuri, Batian
Benefit: Washing
Tasting notes: Citrus notes in the fragrance. On the palate, cherries and caramel predominate. It is a sweet and juicy coffee.

LOT HISTORY

The Kagumo wet mill is part of the Mutira Farmers' Cooperative Society Limited. Located on the border between two renowned coffee-growing regions, Kirinyaga and Nyeri, the mill supports approximately 600 smallholder farmers.

The combination of fertile soil, seasonal rains and high altitude provides the ideal climate for coffees characterized by high acidity, full body and ripe fruit flavors.

The coffee is processed wet, where the fully ripe cherries are pulped,

They ferment for 12 to 48 hours and are washed in sorting channels and then submerged underwater for 12 to 72 hours. Finally, they are slowly dried for 2 to 3 weeks on raised African beds until the moisture content is reduced to 10-12%.

THE RECIPE

We offer these guidelines to help you develop a recipe, but keep in mind that it may vary depending on the machine, mill, and water you use.*

IN 18 grams of coffee
OUT 42.5 grams per cup;
Time of 28-31 seconds.
Coffee boiler temperature 92.5ºC,

Water pump pressure 7 bar
*The Marzocco Mini Line
*Victoria Arduino, Mythos One
*Osmosis water, 130 ppm