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KENYA - RUTUMA - WASHED

Regular price €20,00

Unit price per 

Roast:
Size:

This Kenyan coffee is very juicy and full-bodied, like the best coffees in the area. Its pleasant and complex acidity finds an ideal location in light roasting and filter extraction, where the notes of red fruits and raspberry and blackberry stand out. It maintains a unique sweetness and a long persistence in the mouth. On the nose a scent of blood orange and lime. An extraordinary coffee with a typically Kenyan profile (the acidity will be complex and pleasant).

DESCRIPTION SENSORY
GCB Score: 87.25 out of 100 points
Sensory profile: Juicy and full-bodied
Aroma: Blood orange, lime
Taste&Body: Good complex acidity, very sweet and balanced, very persistent
Note: Red currant, raspberry and blackberry
DESCRIPTION TECHNIQUE
Package weight 250g
Origin KENYA
Area Nyeri
Cooperative/Farm Rutuma
Microlot AA
Altitude 1650m
Variety Ruiru 11, SL34
Process Washed 
Moisture 11,3%
Density 738g/l

 

DESCRIPTION COMPLETE

Process:

After rigorously manual harvesting, the coffee is stripped of its flesh and left to ferment for 24-36 hours in tanks of water (anaerobic) with a controlled temperature of 20°, then rinsed and left to dry for 10-15 days depending on the weather conditions. raised beds for a more uniform and controlled drying, carefully mixed continuously, with great care.

Producer:
The grower, Mr. Uhuro Muigoi uses meticulous processing methods and pays close attention to the quality of the cherries harvested, as well as the manufacturing process.
It is rare to find a coffee that comes from a single producer in Kenya, but this coffee was really worth buying.

How to choose:

ROASTING

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

  • Light: suitable for Filter/Aeropress-type extractions, or for those looking for a coffee with a note of marked 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 touch 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 to:

ESPRESSO

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Espresso requires some precision rules:

  • Quality coffee
  • Roasting within 30 days
  • Fine Grind
  • Water temperature around 90-92°
  • A single serving of 8-9g (double of 15-17g)
  • Extraction time approximately 25 seconds

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

Macchina espresso specialty coffee

MOKA

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The Moka requires a little attention:

  • Use filtered or bottled water (NO TAP)
  • Roasting within 30 days
  • Medium-fine grinding
  • Fill the boiler with water without going over the valve
  • Put the ground coffee into the filter without pressing or making ontagnettes, simply level it at the edge
  • Put on medium heat
  • Wait for the liquid to rise through the chimney pot, without letting it bubble (TURN OFF AS SOON AS THE FLOW OF COFFEE STARTS TO GO FAST AND COLORLESS)
  • Mix before serve

The Moka must only be washed with water and any neutral detergents (taking care to rinse thoroughly 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 timing and in weights, some advice:

  • Quality coffee
  • Roasting within 20 days
  • Medium grind (medium coarse for Chemex)
  • Filtered or bottle
  • Water temperature around 90-94° depending on the coffee used (generally washed at higher temperatures)
  • About 15g of ground coffee for every 250g of water (chemex at least 30g per 500g of water)
  • Pre-infuse 30-40 seconds pouring in hot water for double the weight of coffee used
  • Pour the water in two or three steps at will with a rotational direction being careful not to create too much turbulence
  • Contact/percolation time approximately 3 minutes (4-5 for Chemex)

A light toast 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
  • Roast within 20 days
  • Medium grind (or as preferred)
  • Use filtered or bottled water
  • Water temperature approximately 85-90°
  • A dose of approximately 17g per 200-220g of water
  • Pour water for pre-infusion for 30-40 seconds
  • Mix with the appropriate spoon
  • Then pour the remaining water and close the cap
  • Turn the aeropress upside down and press firmly but constantly until extraction is complete
  • Total contact/infusion time of 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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