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.
Region: Kithungururu, Embu
Growing Altitude: 2000 MASL+
Variety: SL28, SL34 and Batian
Harvest Period: twice yearly
Milling Process: Fully Washed
Flavour: Creamy, dark cherry and vanilla.
Target Roast Profile
Charge Temp: 220
Roast Duration: 10-12 mins
First Crack: 8:30 mins / 205c
Drop Temp: 220c
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