Kenya AA FAQ Kiambu - Washed Coffee Bean

The Signature Pour-Over Recipe

To highlight the crisp "bright fruity and winey" body of this light-medium roast, we highly recommend a manual drip extraction using the following parameters:

• Dose (In): 15 grams of freshly, medium-coarsely ground coffee
• Water Temperature: $91^\circ\text{C}$ to $93^\circ\text{C}$ (to beautifully extract sweet fruit layers without introducing over-extracted bitterness)
• Ratio: 1:15 (Yielding approximately 225g of brewed coffee)
• Target Profile: Vibrant, juicy, and heavily aromatic, prioritizing a complex, refreshing acidity and a clean herbal finish.

Versatile Brewing Options

If you choose to use alternative daily preparation methods, this high-grade Kenyan lot adapts beautifully across multiple precision setups:

• Siphon: Accentuates the pristine washed processing, offering superior aromatic clarity and emphasizing its sophisticated, winey complexity.
• Drip Coffee Machine: Excellent for an effortless, bright, and deeply awakening morning mug.
• Moka Pot / Espresso: Yields an adventurous, intensely concentrated, and fruit-forward shot with a striking, zesty citrus punch.

Pro-Tips for Best Flavor

• Let it Rest: Light-medium roasts need time to fully open up. Allow your whole beans to rest in the sealed bag for 7 to 14 days from the roast date before brewing. This crucial degassing phase mitigates uneven extraction.
• Eco-Friendly Storage: Keep the coffee in its original packaging using the integrated resealable zipper. Store the bag in a cool, dark pantry—never the refrigerator—to safeguard the delicate, volatile aromatic oils from flavor-destroying moisture and condensation.

To keep your coffee beans tasting at their peak flavor, shield them from air, moisture, heat, and light.

1. Use the Original Bag
The packaging is already designed for optimal preservation. It features a resealable zipper and a recyclable degassing valve that lets carbon dioxide escape without letting oxygen in. Squeeze out excess air and zip it tightly after each use.

2. Store in a Cool, Dark Place
Place the bag in a kitchen pantry or cupboard. Keep it away from heat sources like ovens, microwaves, or sunny windows. Additionally, avoid storing it near strong spices, as coffee beans easily absorb surrounding odors.

3. Avoid the Refrigerator
Never store your daily coffee in the fridge. The temperature fluctuations from opening and closing the door create internal condensation, which ruins the essential oils and stales the beans rapidly.

Tip: If you bought whole beans, let them "rest" in the sealed bag for 7 to 14 days from the roast date before brewing. This allows the beans to de-gas, ensuring a smoother extraction for your espresso.