Kenya Kirinyaga Whole Bean 500 g

Description

Kirinyaga sits on the south-eastern slopes of Mount Kenya, and this lot comes from a washing station that takes cherry from around 400 smallholders. Altitude runs from 1,650 to 1,800 metres; the varieties are SL28, SL34 and a little Ruiru 11.

We take it a shade past light. A medium roast keeps the redcurrant and blood orange but rounds the edges, so the coffee holds up in a cafetiere and does not thin out when milk goes in.

On a batch brewer, 60 g per litre at 94 °C gives a cup with syrupy body. For a French press, use 30 g to 500 ml, wait four minutes, break the crust and let it settle for another two before you pour.

Whole bean, 500 g, one-way valve bag. At its best between seven and thirty days from the roast date on the back.