Kenya Kieni AB Washed
Info
Flavour Notes: Lime, Grapefurit, Sugarcane
Roast Degree: Light
Region: Nyeri County
Altitude: 1,850 masl
Variety: SL28 & SL34, Ruiru11, Batian
Process: Washed
Score
Sweetness 8/10 - Sugarcane
Acidity 8.5/10 - Lime, Grapefruit
Body 7/10 - Smooth
Balance 8/10 - Juicy classic Kenyan
About
Kenya’s Nyeri County, just outside Karatina, where the Kieni Washing Station brings together the best of high-altitude terroir and community-driven coffee production. This AB-grade coffee is composed of beans sized between screens 15 and 18. The lot combines four varieties: SL28 and SL34, Ruiru 11
and Batian, a combination most Kenyan coees are built on, all slightly dierent, but all known for disease resistance and higher yields. These beans are grown at elevations ranging from 1,650 to 1,850 meters above sea level, where cool night temperatures and warm days help develop dense cherry and nuanced avor. Roughly 1,000 smallholder farmers, most planting around 200 trees each, deliver their cherry to the Kieni Washing Station. Kieni is part of the Mugaga Farmers’ Cooperative Society, which includes ve washing stations and over 4,800 member farmers, a third of whom are women.
The processing at Kieni is fully washed and handled with precision: cherries are hand-picked and sorted; defective or underripe fruit is removed by cherry clerks. Pulping is followed by fermentation (16–24 hours), thorough washing, then soaking for around 24 hours. Finally, parchment dries on raised beds for 5 to 21 days, carefully turned and shaded as needed to ensure even drying. This lot is exactly what we look for in classic Kenyan coees from 10 years ago when I rst started in coee, long live clean washed Kenyans.
Espresso Recipe
Dose | 20g |
Yield | 56-60g |
Temp | 92-93 °c |
Time | 17-19 secs |
EK dial | |
Range 1-16 | 0.8 |
Range 1-11 | 1.45 |
Range 1-22 | 2.1 |
Ratio
1:2.6 ~ 2.7
-Synesso MVP
Pre-infusion 0.0sec / Pulse 390-400 (52-54g out)
Ramp up 4.0 sec / Ramp down 80%
-Linea PB / KB 90
Pre-infusion 0.0sec / ABR 50.0g / Pulse 380-390
Brewing Recipe
- V60 or Pourover
3 pour without agitation.
2:45 ~ 3:00 Brew
Pour 50g(ml)
At 0:35 pour until 150g(ml)
At 1:10 pour until 230g(ml)
After finish brew, add 15g(ml) water into coffee
Dose | 15.5g |
Yield | 250ml |
Temp | 93-94°c |
Ek dial | |
Range 1-16 | 11.2 |
Range 1-11 | 8.2 |
Range 1-22 | 15.1 |
- Moccamaster or Breville Brewer
Dose | 60g |
Yield | 1000ml |
Temp | 93-94°c |
Ek dial | |
Range 1-16 | 13.2 |
Range 1-11 | 9.4 |
Range 1-22 | 17.8 |
- Fetco
Dose | 120g |
Yield | 2000ml |
Temp | 92-93°c |
Ek dial | |
Range 1-16 | 14.2 |
Range 1-11 | 10.2 |
Range 1-22 | 19.0 |