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HomeCoffeesKenya Gakuyu Ini Filter
Kirinyaga · Kenya

Kenya Gakuyu Ini Filter

Washed SL28, SL34, Batian, grown at 1500 to 1750 masl

Roasted by Rumble Coffee Roasters HQ - Local Pickup Only

Recently sold out· checked 3 Aug
Washing StationRoaster-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

RoasteryRumble Coffee Roasters HQ - Local Pickup Only· Melbourne, Australia
Washing StationGakuyu-ini, Kirinyaga, Kenya?
ProducerThirikwa FCS
ProcessWashed✓
Harvest—
Altitude1500 to 1750 masl✓
ClimateTemperate oceanic
VarietiesSL28, SL34, Batian✓
RoastFilter✓
Tasting notespeach tea, rose, red apple✓

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

Flavor Profile

3NOTES
  • peach tea
    Floral › Black Tea
  • rose
    Floral › Rose
  • red apple
    Fruity › Apple

Supply Chain

  1. Washing Station

    Gakuyu-ini, Kirinyaga, Kenya

    Grown by Thirikwa FCS

  2. Roastery

    Rumble Coffee Roasters HQ - Local Pickup Only

  3. Coffee· viewing

    Kenya Gakuyu Ini Filter

Keep exploring the atlas

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

Tastes similarKenya Gakuyu-ini AA (Single Origin Filter)KENYA KII AA, FilterKenya Gathaithi AA (Single Origin Filter)Kenya Kiangundo FilterKenya Kii FilterKENYA NGUGUINI AA, FilterMore from this farmGakuyu-ini2 moreSame variety, exploredSL281494SL34913Batian552Similar flavour profilepeach tea, rose, red apple536Same processWashed13025From the same originKenya1439More from this roasterRumble Coffee Roasters HQ - Local Pickup Only152 coffees
Community

Brew recipes

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

ProcessWashedAltitude1500 to 1750 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