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.

KOHI - Mutitu
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: