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Centralne wyżyny Kenii · Kenya

Kenya

Washed Ruiru 11, Batian, grown at 1400 to 2000 masl

Roasted by Worek Kawy

Available now· checked 30 Jul
RegionEstimated
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Details

RoasteryWorek Kawy· Góra Kalwaria, Poland
Region & CountryCentralne wyżyny Kenii, Kenya✓
Producer—
ProcessWashedMyta?
Harvest—
Altitude1400 to 2000 masl✓
VarietiesRuiru 11, Batian✓
Roast—
Tasting notesblackberry, citrus peel, spices, strawberry, citrus, plum, bergamot✓

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

Flavor Profile

7NOTES
  • blackberry
    Fruity › Berry › Blackberry
  • citrus peel
    Fruity › Citrus
  • spices
    Spices › Brown Spice
  • strawberry
    Fruity › Berry › Strawberry
  • citrus
    Fruity › Citrus
  • plum
    Fruity › Dried
  • bergamot
    Floral › Black Tea

Supply Chain

  1. Region & Country

    Centralne wyżyny Kenii, Kenya

  2. Roastery

    Worek Kawy

  3. Coffee· viewing

    Kenya

Keep exploring the atlas

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

Tastes similarKenya KianyangiThe Lioness KenyaKenya KibuguKenyaKenya Nyeri HeightsKARUMANDI - KENYASame variety, exploredRuiru 11604Batian552Similar flavour profileblackberry, citrus peel, spices1503Same processWashed13025From the same originKenya1439More from this roasterWorek Kawy6 coffees
Community

Brew recipes

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

ProcessWashedAltitude1400 to 2000 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