How to brew this

Suggestion
Ratio
1:2.1
1:16
Temp
93°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Medium-Light · 4/10
Type
Single origin
Origin
Kericho, Kenya
Process
Washed
Tasting notes
Rose petalToasted almondLoquat
Varietals
BatianSL28
Species
Arabica
Altitude
1410–1804 masl
Farm
Koiyabei Farm
Producer
Humkel Estate
Certifications
Organic
Best for
Espresso & filter
About
Kikaboni means "organic" in Swahili. EU certified organic, grown with regenerative practices on the Humkel Estate in Kericho County. Rose petal, toasted almond and loquat with a silky finish. An omni roast for filter and espresso.

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FAQ

Where does Kikaboni come from?

Kikaboni comes from Kericho, Kenya. It is a washed coffee. It grows at 1410–1804 masl.

What does Kikaboni taste like?

Spring Valley Coffee lists rose petal, toasted almond and loquat.

How do I brew Kikaboni?

Start at 1:2.1 for espresso or 1:16 for pour-over. Brew it at 93°C (199°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.