Kenya Filter

It's been a while since we've had a coffee from Kenya on our shelves, so give this Gura AA a warm welcome! This is such a fruity, round coffee, with tasting notes of blackberry, demerara sugar and ripe red cherry. It's a Kenyan washed (or double fermented - more on that later) from Nyeri, central Kenya . So where does this coffee come from? Gura is the name of the processing station this coffee is from. A processing station is a kind of hub: coffee from many different local farms is transported there to be processed and made ready to export. Gura is part of the Othaya Farmers Co-operative Society, which is formed by over 11,000 smallholder farmers across Nyeri. This is a fully farmer-owned co-operative which and owns 17 different processing stations across the region. There's a few different names for the 'Kenyan washed' process this coffee has gone through -- double fermented, Kenyan double washed, the 72hr process -- and it is a very distinctive method. It involves two separate 24hr fermentations (one dry, one submerged) and then a final wash. It brings out so much brightness and clarity in the coffee, and is used pretty much throughout the entire country. How did we chose it? We've had quite a few Kenyan coffees on the cupping table this year, and this Gura AA came to us rather serendipitously in a mixed sample bag. We really wanted to showcase something from Kenya, and this one is just so Kenyan -- it's SL28 and SL34 varietals, which are the most iconic from the region; its a Kenyan washed process; it has all the clean citrus and juicy acidity you'd expect from a Kenyan -- so it seemed like the perfect choice. How should I make it? Best for V60 , Clever Dripper, or Kalitia. We use 18g of coffee to 250g of water, with a water temp of 85 °C. Always used filtered water if you can! Brew for 2:45, put your feet up, and enjoy.