Kenya Hibiscus Manasse Washed 250g
We are finally proud to present our first Kenyan coffee grown, harvested and processed with great attention to detail at Spikes Farm in the Kiambu region, owned by producer Mannasse Kibochi. Connoisseurs know how rare Single Estate coffees are in Kenya where cooperatives are in power, which is why we are extremely lucky to have managed to reserve a limited microlot of this wonderful coffee, with a score of 88 SCA points.
Extremely floral, it complimented us with the clarity of hibiscus aromas, complemented by a bold red apple jam. The frying profile approached manages to temper the malignant acidity and develops a complex aftertaste in which predominates the sweet cane sugar from which the notes of blackberries and scattered blackberries, the refined aromas of dark chocolate.
It is a medium open roast that favors all methods of preparation but we are in love with this double espresso coffee for its irresistible silky texture.
- Coffee Details
- Brew recipes
- People and Culture
Origins Kenya Roasting degree Medium Light Notes Hibiscus, Red Apple, Blackberry, Sugar Cane, Dark Chocolate Region / Farm Kiambu, Kigumo / Spikes Altitude 1800 m Varietal SL 28, SL34 Type of processing Washed Harvest October - December
We recommend that you buy fresh coffee beans and grind them on demand to prepare your beverage. Coffee is a product susceptible to rapid oxidation, this process is accelerated by grinding for the simple reason that grinding increases the surface that is exposed to oxygen.
Dalla Corte Mina espresso machine
Temp. 92-94 C
Target EY 20-22 %
All our recipes are tested on 54.5mm diameter 28mm height and 58mm diameter 26mm height IMS competition filter baskets, on a Dalla Corte Mina espresso machine. The grinder we use are Compak PK100 and the water filtration system is RO with TDS 130-150 ppm, general hardness 108 ppm, alkaline hardness 64 ppm, 7.2-7.4 PH.
All these brew recipes must be taken just as a starting point. It is important to understand that tasting notes we suggest might vary when you extract at home/office or in your coffee shop, depending on your gear, skill and water specifications.
GEAR USED: V60 02 size
200 ml water
13.5 g in
185 g out
3 min brew time
Temp 91-93 C
Target EY 18-20%
Grind size 700-900 microns
We brew V60 or similar dripper in pursuit of clarity, so we use a lower temperature brew water. First you should rinse the paper filter with hot water from the kettle, to avoid paper aromas to alter your brew. Our method is pouring 80 grams of water over the grinded coffee. This step should take about 15 seconds for brewing and wait another 25 second for blooming. Then pour the rest of the water until you hit the target. The total brew time should be around 2:30 - 3 minutes. Adjust the grind size and temperature to match the desired taste profile.
Producer: Mannasse Kibochi