How to brew this

Suggestion
Ratio
1:2.2
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 · 3/10
Type
Single origin
Origin
Embu, Nyeri, Kenya
Processes
WashedDouble Fermentation
Tasting notes
PluotSarsaparillaCurrantBrown sugar
Varietals
SL28SL34Ruiru 11Batian
Species
Arabica
Altitude
1650–1800 masl
Producer
Kamavindi family
Importer
The Coffee Quest
About
A field blend of SL28, SL34, Ruiru 11 and Batian from nearly 5,000 farmers around Embu and Nyeri, the first lot of a new collaboration with the Kamavindi producer family. Double fermented and fully washed, with classic Kenya character in an approachable form that is easy to brew across methods.

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FAQ

Where does Kenya Kamathura come from?

Kenya Kamathura comes from Embu, Nyeri, Kenya. It is a washed and Double Fermentation coffee. It grows at 1650–1800 masl.

What does Kenya Kamathura taste like?

Touchy Coffee lists pluot, sarsaparilla, currant and brown sugar.

How do I brew Kenya Kamathura?

Start at 1:2.2 for espresso or 1:16 for pour-over. Brew it at 93°C (200°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.