A specialty coffee has an aromatic complexity (recognized aromatic impressions when tasting this coffee), specific growing and harvesting conditions. The micro-roasters pay particular attention to the entire transformation process, thereby offering you coffee with very few flaws.

BEANS

 

TYPE: Single  origin

COUNTRY: Kenya

CITY: Mukerweini

PROCESS: Washed

VARIETIES: SL28

ALTITUDE: 1600-1700m

 

BREW

 

RECOMMENDED V60 SETTINGS

 

Ratio

1g of coffee : 16g of water

Infusion

 3:00 min

 

RECOMMENDED ESPRESSO SETTINGS

 

Ratio

1g of coffee : 1.9g of water

Infusion

 29 sec

 

 

DESCRIPTION

 

The Mutitu washing station was created in 1957 in the Nyeri region of Kenya. Nearly 750 producers bring their harvest there so that it can be prepared for distribution. When they arrive, the beans are immediately pulped and then ferment for 12-24 hours. Then they are washed, sorted and soaked for 36 hours before being dried for 15-20 days on raised tables.

KOHI - Mutitu

C$22.00Price
  •  

    DARJEELING x CARDAMOM x PLUM x NECTARINE

  • $6.47

SPECIALTY COFFEE: