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HomeCoffeesKenya Oreti
Thika · Kenya

Kenya Oreti

Washed SL28, SL34, grown at 1600 to 1800 masl

Roasted by Lajmi - Coffee Roasters

Recently sold out· checked 28 Jul
EstateRoaster-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

RoasteryLajmi - Coffee Roasters· Sabro, Denmark
EstateOreti Estate, Thika, Kenya✓
ProducerBoyce Harries
ProcessWashedHer arbejdes der med klassiske kenyanske varietaler og en ekstremt kontrolleret washed proces, som sikrer en ren og tydelig kopprofil✓
Harvest—
Altitude1600 to 1800 masl✓
VarietiesSL28, SL34✓
Roast—
Tasting noteshoney, rhubarb, berries, lime, tomato, dark chocolate✓

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

Flavor Profile

6NOTES
  • honey
    Sweet › Brown Sugar › Honey
  • berries
    Fruity › Berry
  • lime
    Fruity › Citrus › Lime
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate
  • rhubarb
    not on the wheel
  • tomato
    not on the wheel

Supply Chain

  1. Estate

    Oreti Estate, Thika, Kenya

    Grown by Boyce Harries

  2. Roastery

    Lajmi - Coffee Roasters

  3. Coffee· viewing

    Kenya Oreti

Keep exploring the atlas

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

Tastes similarOreti Estate KenyaKenya | Oreti Estate | SL28 & SL14 | Natural | Espresso | 200gKenia Single FarmkaffeeKenya Aa KarumandiKenya EndebessKenyaMore from this producerBoyce Harries23Same variety, exploredSL281494SL34913Similar flavour profilehoney, rhubarb, berries1827Same processWashed13025From the same originKenya1439More from this roasterLajmi - Coffee Roasters13 coffees
Community

Brew recipes

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

ProcessWashedAltitude1600 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