Kenya
Detailed product description
About the Coffee
The Karii processing station is part of the Mutira Farmers’ Cooperative Society Limited. It is located on the border of two well-known coffee regions – Kirinyaga and Nyeri – and works with approximately 600 smallholder farmers.
The station was built in 1984 and is situated about 110 km from Nairobi, near the town of Kerugoya. It uses water from the Rundu River for coffee processing.
Processing
The coffee cherries are first hand-sorted, with farmers removing unripe and overripe fruits before processing begins.
Next, the cherries are depulped, and the coffee undergoes fermentation in the shade for 24 to 36 hours, depending on the ambient temperature.
After fermentation, the coffee is washed and sorted again by density in specialized water channels. The beans are then spread out on African raised beds, where they dry in the sun for 12 to 20 days, depending on the weather conditions.
During midday and at night, the coffee is covered to protect it from moisture and rain.
BloomPour V60 Recipe
- Brew ratio: 1:15
- Coffee: 20g
- Grind size: 24 clicks (Comandante)
- Brew time: 2:30 min
- Water properties: GH-5, KH-3, 94°C
Brewing!
- Pour 60g of water over 20g of coffee and let it bloom for 50 seconds.
- Slowly add 240g of water in a circular motion.
- Let it fully drain.
Feel free to experiment with different steps—adjust the grind size, use more or less water.
The most important thing is that the coffee tastes great to you!
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