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HomeCoffeesKenya Kimatu AA
Kirinyaga · Kenya

Kenya Kimatu AA

Washed Batian, Ruiru 11, SL28, SL34, grown at 1700 masl

Roasted by Friedhats

Recently sold out· checked 26 Jul
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

RoasteryFriedhats· Amsterdam, Netherlands
Washing StationKimatu Factory, Kirinyaga, Kenya✓
ProducerRwama Farmers Cooperative Society
ProcessWashed✓
Harvest—
Altitude1700 masl✓
ClimateTemperate oceanic
VarietiesBatian, Ruiru 11, SL28, SL34✓
RoastEspresso✓
Tasting notesCandied Orange Peel, Rhubarb, Apricot✓

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

Flavor Profile

3NOTES
  • Candied Orange Peel
    Fruity › Citrus › Orange
  • Apricot
    Fruity
  • Rhubarb
    not on the wheel

Supply Chain

  1. Washing Station

    Kimatu Factory, Kirinyaga, Kenya

    Grown by Rwama Farmers Cooperative Society

  2. Roastery

    Friedhats

  3. Coffee· viewing

    Kenya Kimatu AA

Keep exploring the atlas

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

Tastes similarKii AAKenya KiiKamwangi AbKenya Muthingini AAKenya Rungeto Kiangoi #018【KENYA】KII AAMore from this producerRwama Farmers Cooperative Society1Same variety, exploredBatian552Ruiru 11604SL281494SL34913Similar flavour profileCandied Orange Peel, Rhubarb, Apricot871Same processWashed13025From the same originKenya1439More from this roasterFriedhats354 coffees
Community

Brew recipes

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

ProcessWashedAltitude1700 maslRoastEspresso
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