KENYA SUBRA NYERI NATURAL ANAEROBIC 1kg

Kenya is already known as an exotic destination in the coffee world, offering perhaps the most extravagant range of flavours. But that hasn't stopped Ndurutu-Rutuma Farm from experimenting with different innovative processing methods. The 'sleeping bag' process retains the coffee in opaque materials during drying, which gives it a special level of fermentation, which is why Kenya Subra Nyeri offers notes of raspberry, black cherry jam and a subtle, elegant finish that brings to mind Bordeaux red wine.

No less than 350 farmers bring their coffees to the Ndurutu-Rutuma washing station for processing. They are all part of CECK (Cooperative of Coffee Exporters of Kenya). This cooperative has been in existence since 2009 and has the support of the Kenyan government to give farmers better control over the sale of their own coffee, which gives the locals better pay and, of course, a more decent standard of living. The Nyeri area happens to be the second largest coffee producing region in Kenya, with no less than 7 sub-areas and 12,500ha offering different varieties of Arabica coffee, each offering its own unique flavours.

• Coffee Details
• Brew recipes
• People and Culture

• Origins	Kenya
  Roasting degree	Omni Roast
  Notes	Raspberry, Strawberry, Black Cherry, Red Wine
  Region / Farm	Nyeri, Mathira West / Ndurutu-Rutuma
  Altitude	1650 - 1700 m
  Varietal	Ruiru 11, SL 34
  Type of processing	Anaerobic Natural, "Sleeping Bag"
  Harvest	2022

•    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.

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  • ESPRESSO

    GEAR USED:  Dalla Corte Mina espresso machine

    Ratio 1/2 18g  in 36g  out 25-28 sec 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.

  • V60

    GEAR USED: V60 02 size

    Ratio 1/13.5 200 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:  Uhuru Muigai