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COFFEE SUBSCRIPTION BUILDER

step 1
step 2
step 3
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step 6

SELECT HOW MANY BAGS OF EACH TYPE BELOW.

COFFEE SUBSCRIPTION BUILDER

step 1
step 2
step 3
step 4
step 5
step 5

SELECT HOW MANY BAGS OF EACH TYPE BELOW.

Espresso

Kenya, Thuti AB

grapefruit, peach, macadamia nut

COFFEE FACTS
    • HARVEST: January/February, 2020
    • LOCATION: Othaya, Nyeri County
    • CO-OP: Othaya Farmers Co-op Society, Ltd.
    • BEAN SIZE: AB
    • PROCESS: Washed, Double Fermentation
    • STORAGE: Green coffee frozen to preserve freshness
ESPRESSO BREWING PARAMETERS
  • Input Dry Coffee: 19g
  • Output Espresso Liquid: 40g
  • Time from Pump Start: 31sec.
  • Group Head Pressure: 125 psi
  • Group Head Temperature: 94°C/201°F
BREWING WATER SPECIFICATION
  • Total Dissolved Solids (TDS): 20 ppm
  • Bicarbonate (HCO3): 18 ppm or less (most important)
  • Calcium (Ca): 5 ppm
  • Magnesium (Mg): 2 ppm
  • Sodium (Na): 2 ppm

This small lot from the Thuti wet mill (called a “Factory” in Kenya) and the Othaya co-op is our next Kenyan from this past year’s harvest. I did manage to get to Kenya in January, 2020, just before the pandemic came crashing down on us all. I visited Othaya and Embu again, focusing on those two areas. The coffees of Othaya reigned supreme with their elegance, complexity, and structure.

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