Kenya Rukira AA, Natural

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Apricot, dark plums, floral green tea and orange marmalade.
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COFFEE PROFILE

This Kenyan espresso burst with sweet apricot and orange marmalade that are cut with a crisp green apple acidity and a pleasantly tannic floral green tea finish.

TASTES LIKE Apricot, dark plums, floral green tea and orange marmalade.
ROAST Espresso

SOURCING

Kenya AA is not a specific type of coffee or an indicator of a growing region. Instead, it is the top tier of the Kenyan coffee grading system. Beans are graded when they are still green, and there are a total of eight possible grades available. In the dry milling process, the coffee beans are separated (sorted) and rated by bean size and shape, colour, and density, with the general assumption being that bigger coffee beans are higher in quality.

PRODUCER Othaya Farmers Co-op
REGION Nyeri County, Central Region
VARIETAL SL28 & SL34
PROCESS Natural
ALTITUDE 1800masl
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Origin

Nyeri County, Kenya

The Nyeri region is traditionally known as ‘the heart of Kenya’. The fertile central highlands lie between the Eastern base of the Aberdare (Nyandarua) Range, which forms part of the Eastern end of the Great Valley, and the Western slopes of Mt. Kenya. It has cool temperatures and red volcanic soils rich in phosphorus, making it ideal for growing coffee. Most of the coffees from Nyeri develop and mature slowly, producing extra-hard beans. Farmers predominately grow the SL28 and SL34 varietals, combining them before transporting them to the Rukira Wet Mill.     

BREW GUIDE

How to get the best tasting cup

AGE BEST USED 14-28 days after roast
DOSE 20.3g
EXTRACTION 37g
EXTRACTION TIME 21 seconds
TEMPERATURE 93.5°C
FREEZE DATE 10 - 15 days after roast
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