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HomeCoffeesKenya Ndiara Murang'a AA - Red Rooster Coffee
Muranga · Kenya

Kenya Ndiara Murang'a AA - Red Rooster Coffee

Washed SL28, SL34, Riuru 11, Batian, grown at 1700 masl

Roasted by Red Rooster Coffee Roaster

Available now· checked 3 Aug
Washing StationRoaster-stated
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Details

RoasteryRed Rooster Coffee Roaster· Floyd, USA
Washing StationNdiara, Muranga, Kenya✓
ProducerKiru Farmers Cooperative Society
ProcessWashed✓
Harvest—
Altitude1700 masl✓
ClimateTemperate oceanic
VarietiesSL28, SL34, Riuru 11, Batian≈
RoastLight-Medium✓
Tasting notesBaker's Chocolate, Cinnamon Sugar, Blackberry Compote✓

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

Flavor Profile

3NOTES
  • Baker's Chocolate
    Nutty/Cocoa › Chocolate
  • Cinnamon Sugar
    Spices › Brown Spice › Cinnamon
  • Blackberry Compote
    Fruity › Berry › Blackberry

Supply Chain

  1. Washing Station

    Ndiara, Muranga, Kenya

    Grown by Kiru Farmers Cooperative Society

  2. Roastery

    Red Rooster Coffee Roaster

  3. Coffee· viewing

    Kenya Ndiara Murang'a AA - Red Rooster Coffee

Keep exploring the atlas

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

Tastes similarA New Kenya Peaberry!Kenyan CoffeeRioki AA - Kenya — Langøra KaffeKenya Massai Specialty Coffee- CaffèlabKenya TambayaKenya KiriSame variety, exploredSL281494SL34913Riuru 112Batian552Similar flavour profileBaker's Chocolate, Cinnamon Sugar, Blackberry Compote25Same processWashed13025From the same originKenya1439More from this roasterRed Rooster Coffee Roaster146 coffees
Community

Brew recipes

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

ProcessWashedAltitude1700 maslRoastLight-Medium
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

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