The fragrance highlights floral notes, which can remind us of a type of white flower. Additionally, a tropical note of a white fruit also comes to mind, the guanábana. In terms of aroma, we encounter black tea, stone fruit like peach, and a sweetness reminiscent of milk chocolate. It has a velvety body and a honeyed acidity.
Don’t worry, we haven’t stopped collaborating with Faith Estate as we religiously do every year, only the group has changed its name to Nyanjuki Group. 🙂
This group is still located in the Kirinyaga region, in central Kenya. Just like in many other coffee-growing countries, in Kenya, small producers are organized into hundreds of local agricultural cooperatives to market their coffee. There are 9 members of the Nyanjuki producer group. Each of them owns and operates a small estate in the same area, and they are all committed to producing high-quality coffee while increasing their production capacity.
Process
The coffee is a blend of the 9 lots from these producers. Each one on their own estate selectively picks and visually sorts the cherries before pulping. The coffee is fermented in tanks for 12 hours. Then, the parchment is washed with clean water and placed on raised beds for drying. The parchment is frequently moved to ensure even drying, and this drying process takes approximately 14 days to complete.
At the time of replicating the recipe, there are different variables that can interfere with the final result of the cup, such as the roast date, bean conservation, environment, water, machine condition, etc. It is important to remember that all these factors can have an influence and that you may have to make small adjustments to replicate this recipe.
Recipe
18 gr in
40 gr out
32 seconds
Machine: Micra Marzocco
Grind number: 9
Grinding time: 8 secons
Recommended mineral water:
TDS and extraction percentaje: 8,36 / 19,36%
