STRAWBERRY // JUICY // BLACKBERRY
Ndaro-Ini belongs to a Cooperative Society called Gikanda that includes Gichatha-Ini and Kangocho factories and together represent around 2,800 smallholder farming families. The farms and factories are located within Central Kenya’s Nyeri county, bordered on the west by the Aberdare range, and on the northeast by Mount Kenya.
Averaging around 250 coffee trees per plot, many are inter-cropping to improve the biodiversity of the region and the security of their harvest, planting banana, gravilea, and macadamia in addition to coffee.
Our strategy in sourcing from Kenya this year was to only bring in coffees that showed an excellent shelf life and hit our threshold for moisture and water activity which is critical to roasting. This particular outturn has been spectacular, bursting with blackberry flavour - especially impressive in a harvest cycle that was particularly lacking in rainfall.
For all types of filter coffee brewing, we recommend the following parameters:
- Brewing ratio: 1g coffee to 16g water
- Slurry temperature (coffee+water): 195-200° F
- Extraction: 20-21%
- Producer: Ndaro - Ini Washing Station
- Country: Kenya
- Region: Nyeri
- Elevation: 1220 - 2300 m.a.s.l
- Variety: SL28, SL34, Ruiru 11, Batian
- Harvest Year: 10/2016 - 03/2017