Fiftybeans Kenya Riakiberu, 200g

€14.67
Tax included

Freshly roasted coffee from the Brno coffee roastery Fiftybeans.

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Coffee roasted every week

The story of coffee from Kamacharia farmers

One of the most beautiful times of the year is here again. And which one is it? The season of African coffees!

This year's first specimen is this currant goodness. It was produced by a community of farmers called Kamacharia, who work with the Riakiber processing plant.

The cherries were first hand-picked by the workers, sorted, peeled and then fermented for 24 hours in large tanks. Fermentation, in the case of Kenyan coffees, serves to remove the residual pulp rather than modulate the flavour profile, but processing plants in Kenya are already experimenting with this too. The local terroir is so rich, however, that this is not really necessary. Coffee is dried on raised beds for 20 days as standard.

And what does it actually taste like? Like it does every year. It's an absolute blast! It's just everything you want in a Kenyan coffee. Currants, raspberries, vanilla, strawberries, rhubarb, gooseberries. Absolute juicy deliciousness. What are you waiting for?

For filter coffee, always use coffee no earlier than 7 days from the roasting date. This will prevent unwanted bitter notes in the taste.

The packet is infused with food-grade nitrogen to slow the oxidation of the beans, so the coffee will retain its character even 45 days after roasting.

Country.

Altitude: 1600 m above sea level.

Variety: Batian, Ruiru 11, SL28

Processing: washed

Flavour profile: FISH - MALINES - VANILLA - STRAWBERRIES - REBARBORA - ANGRESS

Fiftybeans
1986
996 Items

Data sheet

Roasting
middle
Coffee processing
Washed
Acidity
middle
Type
100% Arabica

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