KENYA Asali Honey
Finished and shipped from Sweden for fast (1-4 days) EU and international premium deliveries.
“Enhanced knowledge and experimental processing can bring back the lost incentive for producing coffee in Kenya.”
Founder, Coffea Circulor, Norway & Sweden
SCA SCORE 91.00
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. A very short roast, high front up heat that is sustained to generate the fruity flavor, the bright acidity and creamy body.
|Aroma||Apple, Purple plum, Tiramisu|
|Flavor||King David Apple, Lime, Purple plum|
|Aftertaste||Pear, Rum, Mid|
|Acidity||Apple, Lime, Juicy, Lactic, Mid|
Relatively unheard of for Kenyan coffee, this honey processed lot is a celebration of the future of processing in Kenya.
Gulmarg has been producing high quality coffee in a region known for its large estates. The total farmed area is 145 hectares and harvesting times range from November-March and May-July. The estate was established by British colonists settlers in the early 20th century. Post colonization times, the estates were sold to local Kenyans inhabitants. With years passing and an ever expanding capital, the value of land increased in Kiambu which led to many coffee producers giving up their coffee producing property. The estate has been able to survive by migrating to high end coffee production with the goal to trade to high end clients. Coffea Circulor is grateful for this fantastic opportunity to support and we welcome it dearly.
The ripe cherries from the SL-trees are meticulously harvested and soaked in clean water. The cherries are then de-pulped to remove the majority of the coffee cherry fruit whilst retaining the sugary mucilage on the exterior of the green bean.
The process continues by placing the coffee onto raised African drying beds to reduce the moisture content to 12.5%. The parchment is rested in a dry environment which further leads into the hulling-, grading- and hand-sorting process.
CONTRIBUTION, MITIGATION AND ADAPTATION
We are grateful to support any projects that can secure the future prospects of coffee growing, harvesting and processing. Our constant coverage and reporting from Kenya enables us to convey these stories to you through carful selections of coffees.
Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.Made by Kenya
Finished in Scandinavia