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HomeCoffeesKenya Tinganga AA
Kiambu county · Kenya

Kenya Tinganga AA

Dry Washed SL28, SL34, Ruiru 11, grown at 1900 masl

Roasted by Onyx Coffee Lab

Stock not confirmed
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
FarmTinganga Estate, Kenya✓
Producer—
ProcessDry Washed✓
HarvestJanuary '24✓
Altitude1900 masl✓
ClimateTemperate oceanic
VarietiesSL28, SL34, Ruiru 11✓
Roast—
Tasting notessweet stone fruit, melon, honeydew melon, clove, dried apricot, milk chocolate✓

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

Flavor Profile

6NOTES
  • sweet stone fruit
    Fruity
  • melon
    Fruity
  • honeydew melon
    Fruity
  • clove
    Spices › Brown Spice › Clove
  • dried apricot
    Fruity
  • milk chocolate
    Nutty/Cocoa › Chocolate

Supply Chain

  1. Farm

    Tinganga Estate, Kenya

    Kiambu county

  2. Harvest

    3 varietals · Dry Washed · 2024

  3. Roastery

    Onyx Coffee Lab

  4. Coffee· viewing

    Kenya Tinganga AA

Keep exploring the atlas

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

Tastes similarTINGANGA ESTATE AB | Kenya | WashedKenya Magomano Gatundu LotMukunga (Kenya)Kenya - ThirikaKenya Mara EstateKenya Elshadai Coffee Estate NaturalMore from this farmTinganga Estate1 moreSame variety, exploredSL281494SL34913Ruiru 11604Similar flavour profilesweet stone fruit, melon, honeydew melon350Same processDry Washed39From 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.

ProcessDry WashedAltitude1900 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

Harvest sourceObserved