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HomeCoffeesKenya Gakayu Ini Pb 1Kg
Mount Kenya · Kenya

Kenya Gakayu Ini Pb 1Kg

Washed PB, grown at 1600 to 1800 masl

Roasted by Uncommon Ground Coffee Roastery

Available now· checked 28 Jul
Washing StationRoaster-stated
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Details

RoasteryUncommon Ground Coffee Roastery· Cardiff, United Kingdom
Washing StationGakuyuini Factory, Mount Kenya, Kenya✓
Producer—
ProcessWashedDuring the fermentation stage, which takes place under closed shade, the coffee is allowed to develop its unique flavours and characteristics for a duration of 16 to 24 hours. Following fermentation, the coffee beans undergo a thorough washing process and are once again graded based on density in specially designed washing channels✓
Harvest—
Altitude1600 to 1800 masl✓
ClimateTundra
VarietiesPB✓
Roast—
Tasting notesfloral, citrus, berry✓

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

Flavor Profile

3NOTES
  • floral
    Floral
  • citrus
    Fruity › Citrus
  • berry
    Fruity › Berry

Supply Chain

  1. Washing Station

    Gakuyuini Factory, Mount Kenya, Kenya

  2. Roastery

    Uncommon Ground Coffee Roastery

  3. Coffee· viewing

    Kenya Gakayu Ini Pb 1Kg

Keep exploring the atlas

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

Tastes similarKenya, Gakuyu-Ini AAKenya Gakayu Ini Pb 250GKenya Gathaithi AAGakuyu AaKenya AA Gakuyu-iniKenya Kamwangi AbMore from this farmGakuyuini Factory1 moreSame variety, exploredPB3Similar flavour profilefloral, citrus, berry2417Same processWashed13025From the same originKenya1439More from this roasterUncommon Ground Coffee Roastery9 coffees
Community

Brew recipes

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

ProcessWashedAltitude1600 to 1800 masl
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