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.
All our coffees with roasting for espresso can be prepared in your home Moka Pot with the recipe that you can find in the NOMAD at Home section.
If you have an espresso machine we recommend using 18 grams of coffee to extract 35 grams in a cup in a time of 28 seconds. We use a temperature of 93ºC with the help of 9 bars of pressure.
We offer you these guidelines so that you have a guide when developing a recipe, but you should bear in mind that it can change depending on the coffee machine you are working with, the grinder and the water you are using.
Our machine: La Marzocco, Linea PB
Our grinder: Victoria Arduino, Mythos One
Our water: Osmotized water, 110 ppm
