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HomeCoffeesKenya | Kianjege AB
Kirinyaga · Kenya

Kenya | Kianjege AB

Washed SL28, Ruiru 11, SL34, Batian, grown at 1600 to 1700 masl

Roasted by Cloud Picker Coffee

Recently sold out· checked 3 Aug
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

RoasteryCloud Picker Coffee· Dublin, Ireland
Washing StationKianjege Factory, Kirinyaga, Kenya✓
Producer—
ProcessWashedProcess | Washed✓
Harvest—
Altitude1600 to 1700 masl✓
ClimateTemperate oceanic
VarietiesSL28, Ruiru 11, SL34, Batian≈
Roast—
Tasting notesGooseberry Jam, Hibiscus, Maple Syrup✓

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

Flavor Profile

3NOTES
  • Gooseberry Jam
    Fruity › Berry
  • Hibiscus
    Floral › Hibiscus
  • Maple Syrup
    Sweet › Brown Sugar › Maple Syrup

Supply Chain

  1. Washing Station

    Kianjege Factory, Kirinyaga, Kenya

  2. Roastery

    Cloud Picker Coffee

  3. Coffee· viewing

    Kenya | Kianjege AB

Keep exploring the atlas

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

Tastes similarKianjiru AA - KenyaKenya | Gititu AAKenya KiamugumoKiangoi KenyaKiri KenyaKenya Ab Rungeto KiiSame variety, exploredSL281494Ruiru 11604SL34913Batian552Similar flavour profileGooseberry Jam, Hibiscus, Maple Syrup446Same processWashed13025From the same originKenya1439More from this roasterCloud Picker Coffee29 coffees
Community

Brew recipes

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

ProcessWashedAltitude1600 to 1700 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