Kenya is most famous for it’s production of extremely high quality, complex coffees and the high level of research and development in the coffee industry. Coffee producers have an extraordinary amount of knowledge about producing and processing coffee. In Kenya, coffee is grown on large estates, but also in small cooperations.
Those so-called smallholder cooperatives, are producing more and more extremely high-quality coffees in recent years, which are also easy to trace. This particular wonderful coffee comes from just such a cooperation: Ngwethe. It is grown on the southwestern slope of Mount Kenya, an inactive volcano that provides volcanic soil. The coffee is processed after harvesting in the wet mill that is owned and managed by the coop. The cherries are pulped, and then washed twice. This traditional processing method is almost standard in Kenya, and provides the characteristic taste: high in acidity, sparkling, juicy and extremely fruity.
Country | Kenya
Region | Marung’a County
Producer | Ngwethe Coop
Variety | SL28, SL34, Ruiru 11, Batian
Process | Washed
The V60 brews a tasty “clean” coffee. This is a recipe for one cup and can be brewed with the 01 and 02 size brewer.
16 grams of coffee (filter grind)
250 grams of water (filtered and 95 degrees °C)