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HomeCoffeesFilter | Kenya | Kirinyaga | Microlot | Washed
Kirinyaga · Kenya

Filter | Kenya | Kirinyaga | Microlot | Washed

Washed Batian, SL28, SL34, Ruiru 11, grown at 1610 masl

Roasted by 23 Degrees Coffee Roasters

Available now· checked 3 Aug
EstateRoaster-stated
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Details

Roastery23 Degrees Coffee Roasters· Melbourne, Australia
EstateMwendi Wega Estate, Kirinyaga, Kenya✓
Producer—
ProcessWashed✓
Harvest—
Altitude1610 masl✓
ClimateTemperate oceanic
VarietiesBatian, SL28, SL34, Ruiru 11✓
RoastFilter✓
Tasting notescola, fresh blackberry, raspberry, dark chocolate✓

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

Flavor Profile

4NOTES
  • fresh blackberry
    Fruity › Berry › Blackberry
  • raspberry
    Fruity › Berry › Raspberry
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate
  • cola
    not on the wheel

Supply Chain

  1. Estate

    Mwendi Wega Estate, Kirinyaga, Kenya

  2. Roastery

    23 Degrees Coffee Roasters

  3. Coffee· viewing

    Filter | Kenya | Kirinyaga | Microlot | Washed

Keep exploring the atlas

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

Tastes similarKenya | Kirinyaga | Microlot | WashedKenya Kii AB Kirinyaga Washed (Single Origin Filter)KENYA NGUGUINI AA, FilterKenya Kirinyaga Kii AB (Single Origin Filter)Kenya Kii FilterKenya Kabumbu FilterMore from this farmMwendi Wega Estate1 moreSame variety, exploredBatian552SL281494SL34913Ruiru 11604Similar flavour profilecola, fresh blackberry, raspberry1971Same processWashed13025From the same originKenya1439More from this roaster23 Degrees Coffee Roasters17 coffees
Community

Brew recipes

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

ProcessWashedAltitude1610 maslRoastFilter
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