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HomeCoffeesNgomano
Iveti · Kenya

Ngomano

Washed SL28, SL34, Ruiru 11, Batian, grown at 1700 to 1800 masl

Roasted by JBC Coffee Roasters

Available now· checked 5 Jul
Washing StationRoaster-stated
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Details

RoasteryJBC Coffee Roasters· Madison, USA
Washing StationNgomano Factory, Iveti, Kenya✓
ProducerSmallholder Farmers
ProcessWashedWashed. Dried on Raised Beds✓
Harvest—
Altitude1700 to 1800 masl✓
ClimateSubtropical highland
VarietiesSL28, SL34, Ruiru 11, Batian≈
Roast—
Tasting notescranberry, pear lime seltzer, sweet cherry tomato✓

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

Flavor Profile

3NOTES
  • cranberry
    Fruity › Berry › Cranberry
  • pear lime seltzer
    Fruity › Pear
  • sweet cherry tomato
    Fruity › Cherry

Supply Chain

  1. Washing Station

    Ngomano Factory, Iveti, Kenya

    Grown by Smallholder Farmers

  2. Roastery

    JBC Coffee Roasters

  3. Coffee· viewing

    Ngomano

Keep exploring the atlas

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

Tastes similarNgomano KenyaKenya Kaguyu AA TOPKenya Gathaithi AAKenya Gathinja MurangaKenya OretiKenya Ndunduri AaMore from this producerSmallholder Farmers158More from this farmNgomano Factory2 moreSame variety, exploredSL281494SL34913Ruiru 11604Batian552Similar flavour profilecranberry, pear lime seltzer, sweet cherry tomato224Same processWashed13025From the same originKenya1439More from this roasterJBC Coffee Roasters269 coffees
Community

Brew recipes

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

ProcessWashedAltitude1700 to 1800 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