KENYA Nyawira PB22
“A good friend of mine has been looking so many years for the classical Kenyan black currant flavor. I found it for him.”
Customer, Stockholm, Sweden
SCA SCORE 90.25
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Short roast, high front up heat that is sustained for a short roast to generate the black currant flavor and the vibrant acidity.
|Aroma||Hazelnut, Black currant|
|Flavor||Black currant, Grapefruit|
|Aftertaste||Black currant, Black tea, Long|
|Acidity||Lime, Rhubarb, Mid-High|
|Body||Creamy, Deep, Mid|
Nyawira is one of a handful of small estates growing and processing their own coffee. In this region of the country. due to its close proximity to the slopes of Mt. Kenya the estates have the benefit of fertile soil and a high elevation.
The people of Embu are cash crop and subsistence farmers. Unlike many larger estates that are forced to send their cherries to cooperatives to be mixed in with other local estates harvest, small estates like this one are a very exciting trend in Kenya, allowing farms to grow and process their own cherry. This allows for more quality control at the farm level and opportunities for the farmers to cup their own coffees and make improvements accordingly.
Currently the estate has around 3,600 coffee trees planted with a canopy of shade trees including banana and gravillea. After the coffee cherries have been picked they are wet processed for 24 hours and dried on raised beds until the moisture level of 11% is reached.
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