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HomeCoffeesKenya Kaliluni Aa Espresso
Machakos County · Kenya

Kenya Kaliluni Aa Espresso

Washed SL28, SL34, Ruiru 11, Batian, grown at 1700 to 1900 masl

Roasted by 49th Parallel Coffee Roasters

Available now· checked 3 Aug
Washing StationRoaster-stated
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Details

Roastery49th Parallel Coffee Roasters· Vancouver, Canada
Washing StationKaliluni Washing Station, Machakos County, Kenya✓
ProducerSmallholder farmers
ProcessWashed✓
Harvest—
Altitude1700 to 1900 masl✓
ClimateSubtropical highland
VarietiesSL28, SL34, Ruiru 11, Batian≈
Roast—
Tasting notesBlack Currant, Brown Sugar, Pink Grapefruit✓

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

Flavor Profile

3NOTES
  • Black Currant
    Fruity › Berry
  • Brown Sugar
    Sweet › Brown Sugar
  • Pink Grapefruit
    Fruity › Citrus › Grapefruit

Supply Chain

  1. Washing Station

    Kaliluni Washing Station, Machakos County, Kenya

    Grown by Smallholder farmers

  2. Roastery

    49th Parallel Coffee Roasters

  3. Coffee· viewing

    Kenya Kaliluni Aa Espresso

Keep exploring the atlas

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

Tastes similarKenya Kaliluni PeaberryKaliluni AB – KenyaKenya Ngomano Aa WashedKenya - Ngunguini PBNgugu-iniKenya - Kii Rung’eto Washed ABMore from this producerSmallholder farmers158More from this farmKaliluni Washing Station2 moreSame variety, exploredSL281494SL34913Ruiru 11604Batian552Similar flavour profileBlack Currant, Brown Sugar, Pink Grapefruit918Same processWashed13025From the same originKenya1439More from this roaster49th Parallel Coffee Roasters99 coffees
Community

Brew recipes

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

ProcessWashedAltitude1700 to 1900 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