Profile: Tangy aroma with hearty body, gusty wine-like acidity and citrus flavor.
Place: Mt. Kenya, Kenya
People: The coffee industry of Kenya is noted for its cooperative system of milling, marketing and auctioning coffee, as well as the high percentage of production from small farms. It is estimated that 6 million Kenyans are employed directly or indirectly in the coffee industry.
Process: A wash processed coffee. All Kenyan coffee is graded after it is milled. Grades are based on the screen size of the bean. Beans with a screen size of 17 or 18 (17/64 or 18/64 of an inch) are assigned the grade AA; these are generally the largest beans. It is important to note that size is only one of the many factors in determining high quality coffee.
Pairing: Blueberries, caramel and butter croissant.
- 8 oz: Makes approximately 25 cups of coffee
- 12 oz: Makes approximately 35-40 cups of coffee
- 16 oz: Makes approximately 50 cups of coffee
- 20 oz: Makes approximately 60-65 cups of coffee
- 32 oz: Makes approximately 90-100 cups of coffee
BREWING TIP: Use cold, filtered water and a clean machine.
GRIND only as much as you need for one cup or one pot of coffee.
CHOOSE the correct grind. Fine for espresso, medium for automatic drip, coarse for French Press.
MEASURE ground coffee to taste. Start with two level tablespoons of ground coffee per six ounces of cold filtered or bottled water.
STORE in an airtight container to protect the flavor and aroma and ensure rich, fresh tasting coffee. Do not freeze or refrigerate.