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HomeCoffeesGuama AA
Kirinyaga · Kenya

Guama AA

Washed SL28, SL34, Batian, Ruiru 11, grown at 1620 masl

Roasted by Syra Coffee

Available now· checked 3 Aug
CooperativeRoaster-stated
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Cupping score

86/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasterySyra Coffee· Barcelona, Spain
CooperativeBaragwi Cooperative, Kirinyaga, Kenya✓
ProducerPeter Muchiri
ProcessWashedTras la recolección en su punto óptimo de maduración, las cerezas son despulpadas, fermentadas y lavadas cuidadosamente antes de un secado controlado✓
Harvest—
Altitude1620 masl✓
ClimateTropical savanna
VarietiesSL28, SL34, Batian, Ruiru 11✓
Roast—
Tasting notesblackberry, cranberry, mandarin, molasses, chocolate✓

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

Flavor Profile

5NOTES
  • blackberry
    Fruity › Berry › Blackberry
  • cranberry
    Fruity › Berry › Cranberry
  • mandarin
    Fruity › Citrus
  • molasses
    Sweet › Brown Sugar › Molasses
  • chocolate
    Nutty/Cocoa › Chocolate

Supply Chain

  1. Cooperative

    Baragwi Cooperative, Kirinyaga, Kenya

    Grown by Peter Muchiri

  2. Roastery

    Syra Coffee

  3. Coffee· viewing

    Guama AA

Keep exploring the atlas

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

Tastes similarGuama - KenyaKeniaKiunyu PbKiriKenia Mahiga PBKenya Gititu AASame variety, exploredSL281494SL34913Batian552Ruiru 11604Similar flavour profileblackberry, cranberry, mandarin1472Same processWashed13025From the same originKenya1439More from this roasterSyra Coffee21 coffees
Community

Brew recipes

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

ProcessWashedAltitude1620 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