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HomeCoffeesKenya, Kiganjo
Kiambu County · Kenya

Kenya, Kiganjo

Washed SL28, SL34, Baitan, grown at 1600 to 1800 masl

Roasted by Kiss the Hippo

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

RoasteryKiss the Hippo· London, United Kingdom
Washing StationKiganjo, Kiambu County, Kenya✓
ProducerThiririka Farmers Cooperative Society
ProcessWashedWashed - Wet Fermentation✓
HarvestOctober - December✓
Altitude1600 to 1800 masl?
VarietiesSL28, SL34, Baitan≈
Roast—
Tasting notesBlackberry, Orange, Rosehip✓

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

Flavor Profile

3NOTES
  • Blackberry
    Fruity › Berry › Blackberry
  • Orange
    Fruity › Citrus › Orange
  • Rosehip
    Floral › Rose

Supply Chain

  1. Washing Station

    Kiganjo, Kiambu County, Kenya

    Grown by Thiririka Farmers Cooperative Society

  2. Harvest

    October - December

    stated by the roaster, no harvest year to match on

  3. Roastery

    Kiss the Hippo

  4. Coffee· viewing

    Kenya, Kiganjo

Keep exploring the atlas

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

Tastes similarKiganjo FilterkaffeeKiganjo Espresso 2Kenya KevoteKenya Kenya KaguyuKenya | Kainamui AAKenya HandegeMore from this producerThiririka Farmers Cooperative Society3Same variety, exploredSL281494SL34913Baitan6Similar flavour profileBlackberry, Orange, Rosehip1535Same processWashed13025From the same originKenya1439More from this roasterKiss the Hippo137 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