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KENYA - OTHAYAWI - NATURAL ANAEROBIC

Regular price €20,00

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This specialty coffee from Kenya is smooth and complex thanks to its post-harvest processing, with alcoholic notes such as Porto wine, tropical fruit (particularly Papaya) and fruity notes in general. Very sweet, with a complex but moderate acidity and a full body. A coffee for true connoisseurs!

DESCRIPTION SENSORY
GCB Score: 87.75 out of 100 points

Sensory profile: Soft and complex
Aromatic Notes: Porto wine, papaya, fruity
Taste & Body: Very sweet with alcoholic notes, moderate acidity, full body

DESCRIPTION TECHNIQUE
Package weight 250g
Origin KENYA
Area Painful
Cooperative/Farm Othayawi
Microlot Pauline Mumbi Karimi 
Altitude 1720m
Variety Ruiru 11, SL34, SL28
Process Natural Anaerobic
Moisture 11,6%
Density 740g/l

 

DESCRIPTION COMPLETE

Process:

After strictly manual harvesting, the coffee is harvested and selected manually, then left to ferment in the drupes for 36-48 hours in special steel tanks where lactic and semi-alcoholic acids are created. Subsequently left to dry for about 20 days depending on the weather conditions on raised beds with sheets that retain the humidity, the secret is a more uniform and controlled drying, carefully mixed continuously, with great care.

How to choose:

NITROGEN AND VACUUM

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Our packages are all packaged in a protected atmosphere (first under vacuum and then we insert nitrogen), using this particular technology which eliminates oxygen in the package, the coffee remains fresh for up to 3 months after roasting.

ROASTING

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We roast in two different ways, dividing into two main groups, based on the type of extraction:

  • Chiara: suitable for Filtro/Aeropress type extractions, or for those looking for a coffee with a note of strong acidity and many aromas.
  • Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a hint of bitterness.
come scegliere il miglior caffè in base alla tostatura

GRINDING

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There are dozens of different grinds, it can be said that each machine or equipment needs a grind ad hoc.

With us you can choose to buy ground coffee for Moka or Filter.

We have tried to summarize them as follows:

  • Ibrik/Cezve:
  • Espresso:
  • Moka:
  • V60 Filter:
  • Chemex:
  • French Press/Infuser:
Le diverse macinature per i migliori specialty coffee

HOW LONG DOES IT LAST?

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Coffee has a limited shelf life when we talk about quality. Even if up to 24 months can be written on the label, generally high quality coffee has lost most of its flavor and aroma in a few months. We recommend drinking it between 10 days and 60 days after the roasting date (provided the bag has never been opened). When the bag is opened, the quality of the coffee always deteriorates rapidly and aromas and flavor are lost within a few days. Unfortunately, the roasting date is not always written, especially by larger companies. On our packages you will find it clearly written on the back.

P.S. our bags are all vacuum packaged with added nitrogen, which extends the potential shelf life of the product.

How to:

ESPRESSO

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Espresso requires some precision rules:

  • Quality coffee
  • Recommended roasting within 30-40 days
  • Fine grinding
  • Water temperature around 90-92°
  • A single dose of 8-9g (double dose of 15-17g)
  • Extraction time approximately 25 seconds

The use of quality espresso machines (range from €600 and up) can ensure a better result.
Preferably are machines that also have a coffee grinder to grind "fresh" coffee

Macchina espresso specialty coffee

MOKA

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The Moka requires a little attention:

  • Use filtered or bottled water (NO TAP)
  • Recommended roasting within 30-40 days
  • Medium-fine grinding
  • Fill the boiler with water without exceeding the valve
  • Place the ground coffee into the filter without pressing or making any bumps, simply level it at the edge
  • Place over medium heat
  • Wait for the liquid to rise through the chimney, without letting it gurgle (TURN OFF AS SOON AS THE FLOW OF COFFEE BEGINS TO GO FAST AND COLOURLESS)
  • Mix before serving

The Moka should only be washed with water and any neutral detergents (taking care to rinse carefully with water), never in the dishwasher or with abrasive sponges.

Moka specialty coffee

FILTER V60/CHEMEX

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Filter or Chemex coffee requires precision in times and weights, some advice:

  • Quality coffee
  • Recommended roasting within 20 days
  • Macinatura media (medio grossa per Chemex)
  • Filtered or bottled water
  • Water temperature of approximately 90-94° depending on the coffee used (generally those washed at higher temperatures)
  • Approximately 15g of ground coffee for every 250g of water (Chemex at least 30g per 500g of water)
  • Pre-infuse for 30-40 seconds by pouring hot water for double the weight of coffee used
  • Pour the water in two or three steps as desired with a rotating direction, being careful not to create too much turbulence
  • Contact/percolation time approximately 3 minutes (4-5 for Chemex)

A light roast is generally recommended for filter systems

Caffè filtro e chemex specialty coffee

AEROPRESS

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The Aeropress requires some precision rules:

  • Quality coffee
  • Recommended roasting within 20-30 days
  • Medium grind (or as preferred)
  • Use filtered water or bottle
  • Water temperature around 85-90°
  • A dose of approximately 17g per 200-220g of water
  • Pour water for pre-infusion of 30-40 seconds
  • Mix with the appropriate spoon
  • Then pour in the remaining water and close the cap
  • Turn the aeropress upside down and press firmly but steadily until extraction is complete
  • Total contact/infusion time 2-3 minutes
Aeropress best specialty coffee

OTHER SYSTEMS

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There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us

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