Kenyan - Single origin coffee

Coffee origin and summary information

The region of Embu is located in the South Eastern foothills of Mount Kenya, the highest mountain in the country and second highest in Africa after Kilimanjaro. The extinct volcano forms the backdrop for much of the surrounding country, as well as contributing to the soil fertility and cool air which allows Kenyan coffees to
develop such excellence in the cup.

Bordering Kirinyaga county to the west, Embu is one of Kenya’s traditional coffee growing regions. Agriculture represents the largest sector of the local economy, with specialty coffee playing a significant role as a cash crop alongside tea and macadamia nuts.

Coffee Stats

Region: Kithungururu, Embu 

Growing Altitude: 2000 MASL+

Variety: SL28, SL34 and Batian

Harvest Period: twice yearly

Milling Process: Fully Washed

Aroma: Citrus

Flavour: Creamy, dark cherry and vanilla.

Body: Full

Acidity: High

Target Roast Profile

Charge Temp: 220
Roast Duration: 10-12 mins
First Crack: 8:30 mins / 205c
Drop Temp: 220c

Roaster notes

High temp to drying phase

Medium heat to end of malliard

High heat to first crack with increased airflow

Low heat prior to first crack with 15-20% development time