This medium-bodied coffee is particularly appreciated and sought after for its richness and high level of acidity. *Description based on TAG roast.
SUGGESTED EXTRACTION METHOD(S)
√ Good for filter/drip coffee
√ Good for espresso
HISTORY OF KENYAN COFFEE
Coffee cultivation in Kenya dates back to 1893 when the brothers of the Congregation of the Holy Spirit brought the first Arabica coffee trees from Ethiopia and planted them just north of Nairobi.
Kenya has been investing a lot of time and energy in improving their coffees for some time.
This had the effect of driving up the prices of this variety of coffee which is now considered among the most expensive in the world. 13th in the world coffee export, Kenya devotes many efforts to improving its products.
ADDITIONAL INFORMATION
Altitude: 2100 meters above sea level
Species: Arabica
Cultivar: SL28, SL34 & Kent
Screen size: 17-18
Process: Washed with fermentation
Caffeine content: Approx. 1.36%
Certifications: Aliments du Québec, Kosher Foods, Rainforest Alliance
BREWING INSTRUCTIONS
• Filter Coffee
1 tbsp. or 8g of ground coffee per 8.5 oz of fresh water.
• Espresso Coffee
1 tbsp. or 8g of ground coffee per 1 oz of fresh water.
