Kenya | Murue Ngurueri AA / Washed

BEST SERVED AS

REGION:
Embu County

PRODUCER:
Small Producers of Murue Coop

ELEVATION:
1700 - 1760masl

VARIETALS:
Heirloom SL34, SL28, Batian & Ruiru 11

PROCESS:
Fully Washed. Murue Coop has four mills; Kianyangi, Kavutiri, Ngurueri and Gituara

FERMENTATION:
The ripe cherries are picked, and pulped, then the parchment is dried on raised beds for 9 to 15 days

TASTING NOTES:
Rich, Complex, Full-bodied, Sweet Citrus, Plum, Red Grape & Black Cherry

FARM:
A vast majority of the local farmers contributing to this cooperative society plant SL34 as their main varietal. In this particular coffee that is harvested and processed by the Murue Coop, SL34, SL28, Batian and Ruiru 11 varietals have been used. This fully washed varietal is processed around 1700masl, to produce a clean cup with notes of Plum, Red Grape and Black Cherry. 

Known for its distinctive characteristics, high density and vibrant acidity, Kenyan coffee has long been prized as one of the greatest coffee origins there is. Although coffee was first found growing right next door in Ethiopia, it took 500 years and a trip around the world before we saw coffee being cultivated in Kenya.

In the 1800s, French missionaries transported a distant relative of the original wild coffees of Ethiopia, back from the Isle of Bourbon to the shores of Mombasa in Kenya. To this day, it is widely seen that the Bourbon varieties introduced back then are related to most of the coffee varietals found today in Kenya.

As early as 1922, we saw the formation of the Scott agricultural laboratories, which sort to create new coffee varietals that could withstand droughts. The most famous of their creations is the SL28 varietal, which comes from the Tanganyika drought-resistant varietal. This plant can handle water stress and go without hydration for extended periods of time while still producing fruit, due to its deep seeded roots.

Coffee production in Kenya is dominated by five main varietals; SL28, SL34, K7, Ruiru 11 and Batian. A far cry from the varietal names we see coming from other origins, Kenya’s coffee-growing landscape became dominated by researchers battling the harsh environmental conditions found in the East African country. Kenya.

BREW RECIPE ESPRESSO
PRESSURE / Pre-infuse for 4s
TEMPERTURE / 94-97°
DOSE / 21g
BASKET / VST 22g
YIELD / 50-55ml
TIME / 28-32s
RATIO / 1:2.5

BREW RECIPE FILTER / V60
TEMPERATURE / 98-100c
DOSE / 22g
WATER TOTAL / 365g
BLOOM / 1:00
BREW TOTAL / 3:45
RATIO / 1:16.5