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HomeCoffeesKenya Elshadai Coffee Estate Natural
Kiambu County · Kenya

Kenya Elshadai Coffee Estate Natural

Natural SL28, SL34, Ruiru 11, grown at 1550 masl

Roasted by Onyx Coffee Lab

Recently sold out· checked 23 Jul
FarmRoaster-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
FarmElshadai Estate, Kiambu County, Kenya✓
Producer—
ProcessNatural✓
HarvestNovember✓
Altitude1550 masl✓
ClimateTemperate oceanic
VarietiesSL28, SL34, Ruiru 11✓
Roast—
Tasting notesDark Chocolate, Melon, Blackberry, Raisin✓

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

Flavor Profile

4NOTES
  • Dark Chocolate
    Nutty/Cocoa › Dark Chocolate
  • Melon
    Fruity
  • Blackberry
    Fruity › Berry › Blackberry
  • Raisin
    Fruity › Dried › Raisin

Supply Chain

  1. Farm

    Elshadai Estate, Kiambu County, Kenya

  2. Harvest

    November

    stated by the roaster, no harvest year to match on

  3. Roastery

    Onyx Coffee Lab

  4. Coffee· viewing

    Kenya Elshadai Coffee Estate Natural

Keep exploring the atlas

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

Tastes similarKenya • RuiruiruKenya Mara EstateKENYA | Kamundu EstateKenya - Kakindu PB Estate Lot I / Filter CoffeeKenya | Oreti Estate | SL28 & SL14 | Natural | Espresso | 200gKENYA - NDIWA ESTATE - NAIROBI - FULLY WASHED PROCESS | Coffee CartelSame variety, exploredSL281494SL34913Ruiru 11604Similar flavour profileDark Chocolate, Melon, Blackberry2407Same processNatural7627From 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.

ProcessNaturalAltitude1550 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