Getting the best result from your coffee is a fun process of trial and error. The flavours of the coffee are naturally dependent on the regional and varietal flavour profiles and growing conditions, but also on the roast type and brewing methods. For this reason, the process of finding the methods that produce the best coffee from your beans, as fun and tasty as it is, can be quite lengthy.

To help you brew better and faster, we have provided some brewing recommendations!

 

Kenya Karindundu AB Tasting Notes

 

The Kenya Karindundu AB single origin coffee is an SL-28 coffee, which is processed using a Fully Washed method. This particular coffee is medium bodied with a soft orange or citric acidity, with an earthy, sweet spices aroma acidity. It features notes of grapes, madarins and black current, with hints of chocolate and sweet spices.

 

Brewing Recommendations for Kenya Karindundu AB

 

The Kenya Karindundu AB single origin coffee is a fruity and medium bodied coffee that works particularly well in filter brew methods, such as Pour Over or Chemex, and particularly nice as an espresso. Plunger produces a nice and easy-drinking coffee.

Espresso Recipe

 

The Kenya Karindundu AB single origin coffee has a medium body and a bright orange acidity, and has a creamy mouthfeel. The aroma is very reminiscent of chocolate, which also comes through in the finish, and present plenty of sweet dried fruit flavours.

Dose: 23.5g Time: 32-35 sec Shot Volume: 60ml Grind Level: Espresso / Very Fine                                                       Flavour Rating: 8/10

 

French Press Recipe 

 

The Kenya Karindundu AB produces more body and heaviness in the mouthfeel, and the acidity becomes quite zesty as it cools - lots of orange and mandarin flavours. The aroma is full of sweet spices and currants.

Dose: 20g Water Volume: 200ml Time: 2:30 mins Temperature: 88 C Bloom: 50g for 30 secs Grind Level: French Press / Very Coarse                                      Flavour Rating: 7/10

Chemex Recipe  

 

The Kenya Karindundu AB single origin works wonderfully as a Chemex. It starts quite bright with light grape and madarin fruit flavours and the acidity builds quickly as it cools - lots of zest. The aroma also features sweet spices and there is a hint of currants in the aroma and tasting notes.

 

Dose: 20g Water Volume: 300ml Time: 2 mins Break: Break at 180g/1min Temperature: 88 C Bloom: 40g for 30 secs Grind Level: Paper Filter / Medium-Coarse                                 Flavour Rating: 7/10