Seasonal Release – Kenya
Our final 2024 seasonal release is from another of the world-renowned coffee regions, Kenya in Africa. This is a delicious coffee, with panela sugar sweetness and juicy fruit notes of cooked nectarine and grapefruit.
This is our next seasonal label highlighting the work of very talented regional artists. In this case, Farmers Playground, by Polly Kimmorley, an artist who found her artistic talent West of Bourke doing aerial painting from their property. Now living in Forster, this painting uses acrylic to form patterns, shapes & colour that are visible in the country close to her now. @pollykimmart
Our final 2024 seasonal release is from another of the world-renowned coffee regions, Kenya in Africa. This is a delicious coffee, with panela sugar sweetness and juicy fruit notes of cooked nectarine and grapefruit.
This is our next seasonal label highlighting the work of very talented regional artists. In this case, Farmers Playground, by Polly Kimmorley, an artist who found her artistic talent West of Bourke doing aerial painting from their property. Now living in Forster, this painting uses acrylic to form patterns, shapes & colour that are visible in the country close to her now. @pollykimmart
Our final 2024 seasonal release is from another of the world-renowned coffee regions, Kenya in Africa. This is a delicious coffee, with panela sugar sweetness and juicy fruit notes of cooked nectarine and grapefruit.
This is our next seasonal label highlighting the work of very talented regional artists. In this case, Farmers Playground, by Polly Kimmorley, an artist who found her artistic talent West of Bourke doing aerial painting from their property. Now living in Forster, this painting uses acrylic to form patterns, shapes & colour that are visible in the country close to her now. @pollykimmart
In The Cup
panela sugar, cooked nectarine & grapefruit
Suitable for
ESPRESSO
STOVETOP
PLUNGER
AEROPRESS
Espresso Blend Description
Our new seasonal release is from another of the world-renowned coffee regions, Kenya, Africa. Kenyan coffee is recognized for its high-quality, meticulous preparation and exquisite flavors.
This coffee is no different, with panela sugar sweetness and notes of cooked nectarine and grapefruit combining for a very balanced, smooth coffee with serious depth.
This coffee was processed at Mugaya, with the station established in 1975 in the town of Kagumo, in the Kirinyaga region, serving nearly 1,000 small-scale farmers in the area, each averaging only about 200 trees. Farmers delivering to Mugaya cultivate primarily SL28, SL34 and Ruiru 11 varietals. The coffee is processed using the traditional Kenyan double-wash method, utilizing local water sources, and is dried on raised beds.
Coffee Breakdown
Origin: Kenya
Region: Kagumo, Kirinyaga
Variety: SL28/SL34
Altitude: 1,800m-2,000m above sea level
Method: Washed
Espresso Recipe
DOSE - 20.5g
YIELD - 42g
TIME - 30s
TEMP - 94.5°C
RATIO - 1:2.05
This recipe is for espresso and developed on a commercial coffee machine. Use as a guide to achieve your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.