Kenya -Kamavindi AA Washed

     Location: Embu
     Process Station: Kamavindi
     Producer: Peter Mbature
 
 



    Harvest Date: October 2024
    Received Date: February 2025
    Volume Ordered: 100kg




 
  Varietal: SL28/SL34/Ruiru 11
  Growing Altitude: 1680+ m.a.s.l
  Processing Method: Washed



               
 
 Filter Roast: Extremely Light 
 Espresso Roast: Light  
 Flavor Notes: Red Apple, Floral, Blackberry

 

 

April Brewer Brewing advice: 

Dose: 15,0g
Water: 200g at 93°C
Grind size: 9,0 (1000 - 1100 microns)
Brew time: 2:30 - 2:40 minutes
Target TDS: 1,25%  

The pour structure as follows:

a) 00:00 to 00:15 - 100g of water in 15s

saturate the grounds, implement a circular pour (50g) + center pour (50g).  

b) 00:40 to 00:55 - 100g of water in 15s

implement low turbulence circular pour (50g) + center pour (50g).    

 

All grind settings reference a Ditting 804LS. Please adjust your grind settings as necessary and use the recommended brew time as a reference.


 

Espresso Brewing advice:

Dose (in): 22,0g
Dose (out): 44,0g - 50,0g
Grind Setting: 2.5 (350 - 400 microns)
Brew Time: 25s
Target TDS: 9,5% - 9,8%

Milk Espresso Brewing Advice:

Dose (in): 22,0g
Dose (out): 30,0g - 35,0g
Grind Setting: 2.5 (350 - 400 microns)
Brew Time: 23s
Target TDS: 11,5% - 11,8%
Coffee to Milk Ratio: 1:2
Steamed Milk Temp: 65°C - 68°C
Target Milk Intensity: 2,3% - 2.4%