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HomeCoffeesKenya Peaberry | Kevote Runyenjes Embu (Single Origin Filter)
Runyenjes Embu · Kenya

Kenya Peaberry | Kevote Runyenjes Embu (Single Origin Filter)

Washed Batian, SL28, SL34, Ruiru11, grown at 1300 to 1900 masl

Roasted by Manta Ray Coffee Roasters

Recently sold out· checked 3 Aug
MillRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryManta Ray Coffee Roasters· Melbourne, Australia
MillKevote, Runyenjes Embu, Kenya✓
Producer—
ProcessWashed✓
Harvest—
Altitude1300 to 1900 masl✓
ClimateTropical savanna
VarietiesBatian, SL28, SL34, Ruiru11✓
RoastFilter✓
Tasting notesblackberry, finger lime, caramel✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • blackberry
    Fruity › Berry › Blackberry
  • finger lime
    Fruity › Citrus › Lime
  • caramel
    Sweet › Brown Sugar

Supply Chain

  1. Mill

    Kevote, Runyenjes Embu, Kenya

  2. Roastery

    Manta Ray Coffee Roasters

  3. Coffee· viewing

    Kenya Peaberry | Kevote Runyenjes Embu (Single Origin Filter)

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarA New Kenya Peaberry!KENYA - KEVOTE EMBU - EMBU - WASHED PROCESS | Coffee CartelKenya Kirinyaga Kii AB (Single Origin Filter)Kenya Kii FilterKenya Peaberry Wamuguma | Kiambu (Single Origin Filter)Kenya Kabumbu FilterMore from this farmKevote3 moreSame variety, exploredBatian552SL281494SL34913Ruiru1166Similar flavour profileblackberry, finger lime, caramel2609Same processWashed13025From the same originKenya1439More from this roasterManta Ray Coffee Roasters139 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1300 to 1900 maslRoastFilter
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability