Kenya Karindundu AB 250g Whole Bean
Light roasted coffee tastes best at 10-28 days
Batian, SL28, SL34, Ruiru 11
Tasting Note: Plum jam, red grape, caramel and hibiscus
The Karindundu factory is located in the lowland region of Mt. Kenya, 1 km from the town of Karatina in Kenya’s Nyeri district. Farmers grow macadamia, banana, maize, and beans near their coffee. After harvesting their ripe cherries, farmers deliver them to Karindundu where they undergo a traditional washed process. Coffee is de-pulped, fermented overnight, washed, and then placed on raised beds where it dries to a stable level. Karindundu helps to support the contributing farmers by advising the use of farm manure, pruning, and applying fertilizer. Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1/8 to 1/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee.
Espresso : 20g : 60g 21-23 seconds, 94°C (1:3 ratio)
V60 : 15g : 250g 3 pulses, 2:30-2:45 minutes, 96-98°C (1:16.5 ratio)
Batch Brew : 1:16 ratio, 94-96°C