Cherry cola, blackcurrant & citrus
SL28/ SL34/ Ruiru 11
Grace Njoki Njage
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A treat from Grace Njoki Njage & the Kamvara Estate, which at 1650 to 1750 meters above sea level, is in an ideal spot for producing specialty coffee with sweet, dense cherry. Grace manages Kamvara with attention to every detail & diligent time-keeping; after selectively handpicking, the cherry is pulped, then the coffee is dry fermented for 16 to 24 hours, washed, soaked in clean water for 24 hours, then dried on raised beds for 2 to 3 weeks. All of which adds up to one delicious cup.
ESPECIALLY TASTY AS
We’re loving this as a filter, but if it floats your boat as espresso, great!
For the espresso dial inners out there (Luv yas!)
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N.B. Our espresso recipes are created on commercial equipment with 20g baskets. If you’re using a smaller or larger basket at home simply use the ratio of Dose:Yield to determine a starting point for your home brews. e.g. a recipe with a 20g dose and a 40g yield is a ratio of 1:2. If you’re using a 15g dose you can scale your recipe down to the 1:2 ratio for a 30g yield. Questions? firstname.lastname@example.org