Additional information
| Packaging | 1,200g, 250g, Test sample 20g |
|---|---|
| Making coffee | Aeropress coffee, Cold brew coffee, Filter coffee, French press coffee, Espresso coffee, Cafeteria coffee, Moka coffee, Turkish coffee |
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Kenya INOI KERUGOYA
Specialty coffee Kenya INOI KERUGOYA impresses with a distinct fruitiness, florality and complexityNotes blackcurrant, hibiscus, lavender, plum and stone fruit complemented by deep sweetness molasses.
2,00 € – 87,00 € with VAT
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Hikofi Mini Coffee Guide
Mini coffee info guide: What to pay attention to in order to drink better coffee?
Freshly roasted and ground coffee
Use coffee that has not been roasted more than 6 months ago. For maximum flavor and aroma, grind it just before preparation.
Storage
Store the coffee in a room that does not exceed 22°C. It is mainly damaged by heat and light. You can also store coffee in the freezer. Coffee's enemy is oxygen, so always squeeze the air out of the bag before closing.
Grinding
Different preparations require different grinds. Turkish coffee needs the finest, followed by espresso and cafeteria. For filter coffee, we need coarser ground coffee. The coarsest grinding is for the French press.
Water
We recommend using filtered water. The taste of the coffee will be better, and you will also protect your devices from limescale.
Temperature
Coffee is sensitive to temperature. In all preparations, it should not exceed 94-95°C. For cold brew coffee, use cold water, to which you can also add ice cubes.
Cleanliness
Regularly clean your coffee machines and accessories, including the grinder and water heater. Limescale affects the taste of water and consequently coffee.
Kenya AA INOI KERUGOYA is pronounced fruity and floral specialty coffee with a lively, complex character. In the cup, they intertwine blackcurrant, hibiscus, lavender, plum and stone fruit, deeper sweetness molasses and provides a pleasantly rounded ending.
REGION: Kirinyaga
FARM/MILL: Kerugoya mill
PROCESS: Wash it
HEIGHT: 2000 meters above sea level
HARVEST: Dec-Jan
TYPE: Batian, SL-28, Ruiru 11, SL-34
FLAVOR PROFILE: Blackcurrant, Hibiscus, Lavender, Plum, Stone fruit, Molasses
EVALUATION: 89
*AA is a label that indicates that the beans of this coffee are very large and uniform. This is achieved by using a special sieve through which the coffee is sorted according to size. This makes roasting much easier for roasters, as the beans can be roasted evenly.
You can order coffee beans or ground coffee.
The art of coffee cultivation
Ripe coffee cherries are delivered by growers to cooperative processing stations, where they are first sorted and unripe and damaged fruits are removed. The cherries are then depulped using disc depulpers, and the parchment coffee is separated according to density. This is followed by dry fermentation in concrete tanks, followed by intermediate washing and soaking in clean water, ensuring greater purity and uniformity of the process. The coffee is then carefully dried on traditional tables or raised African beds, shaded and protected from rain if necessary. Drying is carried out to a final moisture content of approximately 11–12 %, which helps to preserve the characteristic purity, vibrant fruitiness and complexity of classically washed Kenyan specialty coffees.
Description of the region and the coffee grower
The coffee comes from the Kirinyaga region of central Kenya, where small-scale producers, organized into Farmer Cooperative Societies (FCS), dominate. The cooperatives operate their own processing stations, where they collect and process daily quantities of coffee cherries from hundreds of members. After deducting operating costs, most of the sales revenue is returned directly to the producers based on the quantity of coffee delivered. The cooperation is based on long-term relationships with reliable suppliers, and additional selection of the best lots is carried out through systematic cupping in the mill, while the quality and distinctive taste of each harvest remain at the forefront.
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