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HomeCoffeesKenya Kiamabara
Nyeri · Kenya

Kenya Kiamabara

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

Roasted by Sample Coffee

Recently sold out· checked 1 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

RoasterySample Coffee· Sydney, Australia
CooperativeMugaga Farmers Cooperative Society, Kenya✓
Producer—
ProcessWashed✓
HarvestDecember 2015✓
Altitude1700 masl✓
ClimateTemperate oceanic
VarietiesSL28, SL34, Ruiru 11, Batian✓
RoastOmni✓
Tasting notesplum skin, prune, blackcurrant✓

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

Flavor Profile

3NOTES
  • plum skin
    Fruity › Dried
  • prune
    Fruity › Dried › Prune
  • blackcurrant
    Fruity › Berry › Blackcurrant

Supply Chain

  1. Cooperative

    Mugaga Farmers Cooperative Society, Kenya

    Nyeri

  2. Harvest

    4 varietals · Washed · 2015

  3. Roastery

    Sample Coffee

  4. Coffee· viewing

    Kenya Kiamabara

Keep exploring the atlas

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

Tastes similarKenya Kiamabara 2014 HarvestKamwangi AbKenya MugayaKenya Kimatu AAKenya Kii PbKenya Gakuyuni PbMore from this farmMugaga Farmers Cooperative Society1 moreSame variety, exploredSL281494SL34913Ruiru 11604Batian552Similar flavour profileplum skin, prune, blackcurrant317Same processWashed13025From the same originKenya1439More from this roasterSample Coffee470 coffees
Community

Brew recipes

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

ProcessWashedAltitude1700 maslRoastOmni
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

Harvest sourceObserved