Packaging | 1,200g, 250g, Test sample 20g |
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Making coffee | Aeropress coffee, Cold brew coffee, Filter coffee, French press coffee, Espresso coffee, Cafeteria coffee, Moka coffee, Turkish coffee |
Kenya AA KARIAINI
Specialty coffee Kenya AA KARIAINI is our fruit bomb. Its flavor profile is distinctly fruity and sweet. It will shine in all preparations, from Turkish coffee to filter coffee.
2,00 € – 81,00 €
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 KARIAINI is a specialty coffee with a very intense fruit profile.
REGION: Kirinyaga
FARM/MILL: Kariaini
PROCESS: Wash it
HEIGHT: 1700-1950 asl
TRADING: November-January
TYPE: SL28, SL34, Batian, Ruiru11
EVALUATION: 87
FLAVOR PROFILE: White flowers, Red berry marmalade, Orange, Green mango
You can order coffee beans or ground.
The art of coffee cultivation
Ripe coffee cherries are picked and sorted by hand. After harvesting, the coffee is pitted and sorted according to the density of the bean. The next step is wet fermentation for 72 hours. The coffee beans are washed and re-sorted according to density, the lighter beans float on the surface and are removed. Grains are dried for 10 days, with regular turning every 2-4 hours. After drying, the coffee is packed in jute bags and left to stand in the warehouse for 1-2 months. The last step is the deboning of the final wrapper, in which the coffee remains practically until the moment it is prepared for transport.
Description of the region and the coffee grower
The Kirinyaga region is unique in its coffee flavors. Due to its proximity to Mount Kenya, the coffee here ripens very slowly in shady locations, giving it an intense flavor profile. The most common flavor profile from this region is the following - spices, citrus, refreshing acids and a rich body. The Kariaini coffee mill was built in 1954 at an altitude of 1,600 meters and connected many smaller farms and brought their coffee to the world.