Kenya: Peaberry Plus 15/16, Kirinyaga County

$147
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Coffee roast

Description

Product Description: Discover the exquisite taste of Kenya Peaberry Plus, grown in the rich, volcanic soils of Kirinyaga County. This unique coffee offers a delightful aroma and flavor profile, thanks to the region's ideal climate with ample rainfall. The smaller screen size of 15/16 indicates the high quality of these beans, sourced from small farms near the majestic Mt. Kenya.

Key Features: Kenya Peaberry Plus features a clean and well-balanced cup with a smooth medium body. Its vibrant acidity is complemented by a sweet brown sugar aroma, making it a truly exceptional coffee experience.

Benefits: Enjoy a cup of coffee that not only delights your taste buds but also supports local Kenyan farmers who work together in cooperatives and associations, contributing to a diverse production base.

Cupping Notes: Experience a crisp and vibrant acidity with flavor notes of orange, blackberry, grapefruit, and nectarine. This coffee's sweet brown sugar aroma adds an extra layer of indulgence to your coffee ritual.

Flavor Profiles: Expect a harmonious blend of citrus and berry notes, creating a refreshing and invigorating coffee experience with each sip.

Specifications:

  • Category: Conventional
  • Country: Kenya
  • Local Region: Kirinyaga
  • Process: Washed
  • Variety: Bourbon- SL28, SL34; Ruiru 11, Batian
  • Altitude (meters): 1,500 - 2,000 masl
  • Harvest: September- December (Main Crop); May- July (Fly Crop)

Specifications:

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  • Espresso

    Espresso requires the finest grind, almost like powdered sugar. This method uses high pressure to force hot water through the finely ground coffee, resulting in a concentrated shot of coffee.

  • Single Use Pod

    A medium grind is needed for this method. The coffee is brewed by dripping hot water over the grounds, contained in a Single Use Pod.

  • Drip Coffee

    This method requires a medium grind, similar in texture to sea salt. The coffee is brewed by dripping hot water over the grounds, which are contained in a filter.

  • Pour Over

    Pour over, like V60 or Chemex, calls for a medium-coarse grind. This method involves pouring hot water over coffee grounds in a filter and letting the coffee drip into a vessel below.

  • French Press

    A coarse grind is best for French Press. This brewing method involves steeping coffee grounds in hot water for several minutes before pressing down a plunger to separate the grounds from the brewed coffee.

  • Cold Brew

    Cold brew requires the coarsest grind, similar to breadcrumbs. It involves steeping coffee grounds in cold water for an extended period, usually 12 hours or more, to produce a smooth, rich coffee concentrate.

Roast Levels
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