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HomeCoffeesKenya Kainamui Aa Washed Filter Single Origin
Ngariama, Gichugu, Kirinyaga · Kenya

Kenya Kainamui Aa Washed Filter Single Origin

Washed Batian, SL28, SL34, Ruiru 11, grown at 1740 masl

Roasted by Code Black Coffee

Available now· checked 3 Aug
Washing StationRoaster-stated
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Details

RoasteryCode Black Coffee· Melbourne, Australia
Washing StationKainamui factory, Ngariama, Gichugu, Kirinyaga, Kenya✓
Producer—
ProcessWashed✓
Harvest—
Altitude1740 masl✓
ClimateTropical savanna
VarietiesBatian, SL28, SL34, Ruiru 11✓
RoastFilter✓
Tasting notesBlackcurrant, berries, dried fruit, brown sugar✓

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

Flavor Profile

4NOTES
  • Blackcurrant
    Fruity › Berry › Blackcurrant
  • berries
    Fruity › Berry
  • dried fruit
    Fruity › Dried
  • brown sugar
    Sweet › Brown Sugar

Supply Chain

  1. Washing Station

    Kainamui factory, Ngariama, Gichugu, Kirinyaga, Kenya

  2. Roastery

    Code Black Coffee

  3. Coffee· viewing

    Kenya Kainamui Aa Washed Filter Single Origin

Keep exploring the atlas

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

Tastes similarKenya Kirinyaga Kii Washed (Single Origin Filter)Prodigal Kenya Kaliluni Aa Washed FilterBarn Kenya Kamwangi Ab Washed FilterKenya Kii AB Kirinyaga Washed (Single Origin Filter)KENYA NGUGUINI AA, FilterKenya Kiangai AA Washed (Single Origin Filter)More from this farmKainamui factory2 moreSame variety, exploredBatian552SL281494SL34913Ruiru 11604Similar flavour profileBlackcurrant, berries, dried fruit1319Same processWashed13025From the same originKenya1439More from this roasterCode Black Coffee50 coffees
Community

Brew recipes

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

ProcessWashedAltitude1740 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