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HomeCoffeesKenya Kaganda 1
Murang'a County, Kiharu division · Kenya

Kenya Kaganda 1

Washed SL28, SL34, Ruiru 11, Batian, grown at 1750 to 1850 masl

Roasted by Beacon Coffee Roasters

Available now· checked 3 Aug
CooperativeRoaster-stated
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Details

RoasteryBeacon Coffee Roasters· Bozeman, USA
CooperativeKaganda Farmers’ Cooperative Society, Murang'a County, Kiharu division, Kenya✓
Producer—
ProcessWashed✓
Harvest—
Altitude1750 to 1850 masl✓
VarietiesSL28, SL34, Ruiru 11, Batian✓
RoastLight-Medium✓
Tasting notesBlack Currant, Grapefruit Zest, Tea Rose, Molasses✓

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

Flavor Profile

4NOTES
  • Black Currant
    Fruity › Berry
  • Grapefruit Zest
    Fruity › Citrus › Grapefruit
  • Tea Rose
    Floral › Black Tea
  • Molasses
    Sweet › Brown Sugar › Molasses

Supply Chain

  1. Cooperative

    Kaganda Farmers’ Cooperative Society, Murang'a County, Kiharu division, Kenya

  2. Roastery

    Beacon Coffee Roasters

  3. Coffee· viewing

    Kenya Kaganda 1

Keep exploring the atlas

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

Tastes similarKenya 25/26 CropKenya - Karumandi AA #023 [25/26]Karumandi AAKaganda ABKenya Aa KarumandiKenya Konyu ABSame variety, exploredSL281494SL34913Ruiru 11604Batian552Similar flavour profileBlack Currant, Grapefruit Zest, Tea Rose362Same processWashed13025From the same originKenya1439More from this roasterBeacon Coffee Roasters18 coffees
Community

Brew recipes

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

ProcessWashedAltitude1750 to 1850 maslRoastLight-Medium
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