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HomeCoffeesKenya Fram Farm Batian Ruiru 11 Washed Espresso 250G
Kiamaoria, Gatundu · Kenya

Kenya Fram Farm Batian Ruiru 11 Washed Espresso 250G

Washed Batian, Ruiru 11, grown at 1700 masl

Roasted by Proud Mary Coffee Roasters

Recently sold out· checked 3 Aug
EstateRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryProud Mary Coffee Roasters· Melbourne, Australia
EstateFram Farm, Kiamaoria, Gatundu, Kenya?
ProducerFrancis Muigai Muru
ProcessWashed✓
Harvest—
Altitude1700 masl✓
ClimateTemperate oceanic
VarietiesBatian, Ruiru 11✓
RoastEspresso✓
Tasting notesraw sugar, yellow peach, syrupy✓

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

Flavor Profile

2NOTES
  • raw sugar
    Green/Vegetative › Raw
  • yellow peach
    Fruity › Peach

Supply Chain

  1. Estate

    Fram Farm, Kiamaoria, Gatundu, Kenya

    Grown by Francis Muigai Muru

  2. Roastery

    Proud Mary Coffee Roasters

  3. Coffee· viewing

    Kenya Fram Farm Batian Ruiru 11 Washed Espresso 250G

Keep exploring the atlas

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

Tastes similarKenya Fram Farm Batian Ruiru 11 Washed Filter 250GKenya Kiangundo Sl28 Sl34 Ruiru 11 Batian Washed EspressoKenya Gicherori Mixed Washed Espresso 250GKenya Kainamui Aa Washed Espresso Single OriginKenya | Kevote AA | SL28, SL34, Ruiru 11, & Batian | Washed | Espresso | 250gKenya Kiambu Gichuna Factory AA TOP WashedMore from this producerFrancis Muigai Muru1More from this farmFram Farm1 moreSame variety, exploredBatian552Ruiru 11604Similar flavour profileraw sugar, yellow peach, syrupy249Same processWashed13025From the same originKenya1439More from this roasterProud Mary Coffee Roasters736 coffees
Community

Brew recipes

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

ProcessWashedAltitude1700 maslRoastEspresso
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