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HomeCoffeesKenya Gakundu
Ngandori West, Kairuri, Embu County · Kenya

Kenya Gakundu

Washed SL28, SL34, Ruiru 11, Batian, grown at 1650 masl

Roasted by Friedhats

Recently sold out· checked 29 Jul
Washing StationRoaster-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

RoasteryFriedhats· Amsterdam, Netherlands
Washing StationGakundu Coffee Factory | Gakundu Farmers’ Cooperative Society, Ngandori West, Kairuri, Embu County, Kenya✓
Producer—
ProcessWashed✓
Harvest—
Altitude1650 masl✓
VarietiesSL28, SL34, Ruiru 11, Batian≈
RoastEspresso✓
Tasting notesRoot beer, date, Molasses✓

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

Flavor Profile

3NOTES
  • date
    Fruity › Dried
  • Molasses
    Sweet › Brown Sugar › Molasses
  • Root beer
    not on the wheel

Supply Chain

  1. Washing Station

    Gakundu Coffee Factory | Gakundu Farmers’ Cooperative Society, Ngandori West, Kairuri, Embu County, Kenya

  2. Roastery

    Friedhats

  3. Coffee· viewing

    Kenya Gakundu

Keep exploring the atlas

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

Tastes similarGakundu AA, KenyaKenya Gathaithi Aa Washed Espresso Single Origin 1Kenya Gatundu South, Kiambu County - Ritho Farmers' Cooperative Society - Wamuguma FactoryKenya Gathaitiaa EspressoKenya, Gathaiti AA - FilterGathaithi Peaberry, Kenya - Espresso RoastSame variety, exploredSL281494SL34913Ruiru 11604Batian552Similar flavour profileRoot beer, Dates, Molasses324Same processWashed13025From the same originKenya1439More from this roasterFriedhats354 coffees
Community

Brew recipes

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

ProcessWashedAltitude1650 maslRoastEspresso
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