Where to buy
| Shop | Size | Price | Per 100 g | Stock |
|---|---|---|---|---|
| www.coffeedesk.com PL | 250 g | 14.1 EUR | 5.64 EUR | no |
About this coffee
Origin : Kenya Region: Nyeri County Processing method: Washed Variety : SL28, SL34, Ruiru 11, Batian Altitude : 1500 - 1900 m a.s.l. Cupping score: 85 / 100 Matunda is produced by a cooperative made up of a large number of farmers. Founded in 2009 and supported by the government, it aims to meet the needs of Kenyan coffee growers who want greater control over marketing and their own production in order to achieve higher net profits, as well as to address the various challenges faced by the coffee sector in terms of production, quality, and marketing. ROASTER’S NOTE A very classic washed Kenya – citrus acidity reminiscent of oranges and lemons with raspberry in the background, transitioning into sweetness and a light caramel aftertaste. Perfect for everyday drinking if you enjoy washed coffees! AEROPRESS RECIPE Coffee dose – 16 g Water dose – 230 g Grind size: 7.8 EK43; 22 clicks Comandante Place one filter in the cap, screw it onto the base, and place the Aeropress on a server. (Rinsing the filter with water is not necessary.) Grind the coffee and add it to the Aeropress, leveling the bed of coffee. Pour 50 g of water in a high stream, give it a strong swirl, and wait 1 minute. At 1:00, start pouring the remaining water up to 230 g using the thickest stream possible with circular movements. Immediately remove the Aeropress from the scale, gently press the plunger about 1 cm in and break the crust by swirling the Aeropress (hold the plunger so pressure doesn’t push it out!). At 3:00, begin pressing slowly until you hear a hissing sound. This should take at least 40 seconds. Store in a cold and dry space.