Kenya AB Green
There are more than 6 million people working in the coffee growing regions of Kenya. Coffee lots are bought on the Nairobi Coffee Exchange auction, which is controlled by the Kenyan Board of Coffee. About 800,000 smallholder farmers are affiliated to 500 cooperative societies in the country and 4000 plantations are involved in coffee production which draw the livelihood from coffee earnings. The coffee beans are separated (sorted) and rated by bean size as well as shape, color, and density, with the general assumption being that bigger coffee beans are higher in quality. A general rules with Kenya coffee beans is that bigger beans have more essential oils that enhance the tastes and aromas.
Region: Aberdare Range, Kisii, Nyanza, Bungamo, Nakuru and Kericho
Screen Size: 15/16
Varietal: Ruiru II
Process: Fully washed and sun dried
Altitude: 1500 – 2100 meters above sea level
Aroma: Chocolate, brown sugar, cherry ripe
Body: Medium to full
Cupping Notes: Notes of cocoa, orange/lemon candy. Syrupy aftertaste. Medium body, good balance
Internal Cupping Score: 82 points
How to Brew
Use approx 17-18g of espresso ground coffee for an approx extraction time of 26 seconds.
Get a bit more acidity with a slightly lower extraction time or more bitterness with a slightly higher extraction time. Your extraction time range should be between 22 and 30 seconds.
Use a ratio of 1 part Filter ground coffee to 15 parts hot water ie 15g coffee to 225mls water.
Use a ratio of 1 part Plunger ground coffee to 17 parts hot water ie 30g coffee to 510mls water. Let it steep for 4 min.