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HomeCoffeesArchive: Kenya Rianjagi AA
Embu · Kenya

Archive: Kenya Rianjagi AA

Washed, grown at 1700 masl

Roasted by Verve Coffee Roasters

Recently sold out· checked 3 Aug
CooperativeRoaster-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

RoasteryVerve Coffee Roasters· San Francisco, USA
CooperativeRianjagi Farmers’ Cooperative Society, Embu, Kenya✓
Producer—
ProcessWasheddriven by the clarity of Kenya’s signature “double-washed” method✓
Harvest—
Altitude1700 masl✓
ClimateTropical savanna
Varieties—
RoastLight✓
Tasting notesBlackberry, Kumquat, Orange Blossom✓

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 Blossom
    Floral
  • Kumquat
    not on the wheel

Supply Chain

  1. Cooperative

    Rianjagi Farmers’ Cooperative Society, Embu, Kenya

  2. Roastery

    Verve Coffee Roasters

  3. Coffee· viewing

    Archive: Kenya Rianjagi AA

Keep exploring the atlas

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

Tastes similarKenya Kii AaNthimbiri Aa Kenya EspressoKiriKenya Ngunguini PBKenya Gakuyuni PbKenya Ab GetuyaMore from this farmRianjagi Farmers’ Cooperative Society1 moreSimilar flavour profileBlackberry, Kumquat, Orange Blossom1022Same processWashed13025From the same originKenya1439More from this roasterVerve Coffee Roasters104 coffees
Community

Brew recipes

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

ProcessWashedAltitude1700 maslRoastLight
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