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HomeCoffeesKenya Mchana Natural
Kiambu County · Kenya

Kenya Mchana Natural

Natural, Raised-Bed Dried SL28, SL34, Ruiru 11, K7, grown at 1700 masl

Roasted by Onyx Coffee Lab

Stock not confirmed
EstateRoaster-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

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
EstateMchana Estate, Kiambu County, Kenya?
Producer—
ProcessNatural, Raised-Bed Dried✓
Harvest—
Altitude1700 masl✓
ClimateTemperate oceanic
VarietiesSL28, SL34, Ruiru 11, K7✓
Roast—
Tasting notesGreen Apple, Papaya, Mineral, Mandarin Orange✓

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

Flavor Profile

4NOTES
  • Green Apple
    Fruity › Apple
  • Papaya
    Fruity
  • Mandarin Orange
    Fruity › Citrus › Orange
  • Mineral
    not on the wheel

Supply Chain

  1. Estate

    Mchana Estate, Kiambu County, Kenya

  2. Roastery

    Onyx Coffee Lab

  3. Coffee· viewing

    Kenya Mchana Natural

Keep exploring the atlas

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

Tastes similarKenya Mchana Natural Single Origin EspressoKenyaKenya Mchana Natural (Single Origin Filter)Kenya HandegeKenya Elshadai Coffee Estate NaturalKenya | Oreti Estate | SL28 & SL14 | Natural | Espresso | 200gMore from this farmMchana Estate3 moreSame variety, exploredSL281494SL34913Ruiru 11604K743Similar flavour profileGreen Apple, Papaya, Mineral560Same processNatural, Raised-Bed Dried12From the same originKenya1439More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

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

ProcessNatural, Raised-Bed DriedAltitude1700 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