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"
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: Uhuru Muigai