CITY
BRIGHT, MODERN,
FRUIT-FORWARD FLAVOURS.
A bright, effervescent and classically Kenyan style coffee, processed by the traditional method. Ripe cherries are selected, pulped and the coffee fermented for 24-36 hours in shaded water tanks, washed clean in washing channels and then sun-dried on raised African beds for 12 to 20 days, depending on daily climatic conditions.
All of this effort delivers a fruity, citrusy flavour profile. The Kamwangi wet mill is located in Kirinyaga county in Kenya’s Central Highlands, an area with high altitudes and low night time temperatures which helps to create dense, complex coffee beans – the Ruiru 11, SL28 and Batian arabica trees are growing at altitudes of 1600-2000m.
Please note we only hold limited stock of these products, but we aim to roast at least two times a week (T&Cs apply)
How to brew
We normally lean toward filter brewing for the producer series as the method highlights the more complex and delicate flavours in lighter roasted coffee. As always, we default to the industry standard of 60g of coffee per litre of water as a starting point.
Tasting notes
Enticing stone fruit and citrus aromatics leading to a cup full of caramel and stewed fruit flavours – blackcurrant, apricot, lemon and a pleasantly juicy, crisp finish. Enjoy as a vibrant, fruity and silky batch brew.
