One of our favorite coffees at Nomad, being served on the menu every summer for some years now. We find lots of mango, pineapple and flowers this year. A thick and syrupy body and a crisp acidity that tends to characterize this coffee.
Cecilia Wanjiku is the owner and co-founder of Faith State, a farmer cooperative located in the region of Kirinyaga in the centre of Kenya. As it happens in many other coffee producer countries, the smallholders farmers in Kenya, organize themselves into small coops. Faith state provides monthly training about growing, processing coffee and business planning to more than 30 small estate owners in the area, inactivating the production of high-quality coffees.
Process
As most of the Kenyan coffees this one is fully washed. After a selective handpicking the beans are de-pulped and fermented for 24 hours. Then the beans are washed with cold water and then it dries on raised beds.
We offer you these guidelines so that you have a guide when preparing your recipe, but you must take into account the method you are using, the grinding, the water, the temperature, etc.
Our method: V60
Our grinder: EK43
Our water: Osmotized, 93ppm
We use 15 gr of medium ground coffee and 260 gr of water at a temperature of 96ºC. We pour the water in 2 times. One of 50 gr, we wait 30 seconds and then pour the rest of the water until it reaches 260 grams. The total infusion time should be between 2 and a half and 3 minutes.
