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Specialty ground coffee Kenya Kariru, 250 g

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Specialty ground coffee Kenya Kariru, 250 g
Specialty ground coffee Kenya Kariru, 250 g
In Stock
14.90 10.43

Specifications

About product

Mild and well balanced taste of coffee. The sweetness reminds of ripe raspberries and apples, as well as the mild red currant acid. Stands out by its long lasting and extremely sweet berry-like aftertaste.

Kenya is becoming more and more famous in the coffee world because of the distinctive vivid taste of locally grown coffee, which is appreciated by coffee gourmets around the world. These SL 34 and SL 28 coffee beans are grown on the Kariru farm of Baragwi Cooperative. It is located on the fertile volcanic lands of the Kirinjaga region, on the slopes of Mount Kenya (1800-1900m above sea level). In addition, only pure water of Kamweti River is used for coffee processing, and beans are dried naturally under the hot African sun.

Due to the exceptional quality and taste, this coffee is marked as Specialty. According to the SCA it scores 87,5 out of 100.

COUNTRY: Kenya

REGION: Kirinyaga

FARM: Baragwi coop. 

ALTITUDE: 1800-1900 m 

VARIETY: SL 34, SL 28

PROCESS: Washed

ROAST PROFILE: Medium

TASTE PALATE: Raspberry, Redcurrant, Apple

Frequently Asked Questions

Where is this coffee roasted?

This coffee is roasted by our partners in Lithuania, in one of the finest local roasteries.

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What's the difference between specialty coffee beans and regular ones?

Specialty coffee includes only the world’s best-rated varieties. Who rates it and how do they do that, you wonder? Well, the rating is in the hands of certified coffee tasters. They evaluate the quality of the coffee they’re presented with based on the scale created by the Specialty Coffee Association (SCA). Four criteria are assessed: origin, the appearance of green beans, the aroma of the prepared brew, and its flavour characteristics. Only coffees that end up scoring somewhere between 80 and 100 points can be rightfully referred to as “specialty”.

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How does the washed processing method affect the flavour of coffee?

When using the washed process, beans are first separated from the cherries, then fermented and dried. Coffee processed in this manner acquires a particularly “clean” taste, which makes the dominant notes easier to identify. It’s often fruitier too.

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What brewing methods are these coffee beans suited for?

These beans are suited well for manual brewing methods, filter coffee makers, and infusing straight in a cup.

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Is this coffee available in the form of coffee beans too?
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