Casa Espresso - Kenya Ther’i AB
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Location, farm and processingThis coffee is grown at 1850 metres above sea level by a number of smallholder farms collectively known as the New Murarandia FCS cooperative, and the coffee is processed at the Ther’i factory, in Murarandia near to the Murang’a town in Murang’a district. The main varietal is SL28 (a mutation of Bourbon and Typica varietals) and a small amount of Ruiru 11.
The ripe cherries are handpicked by the smallholders and delivered to the Ther’i factory. The cherries are pulped then sorted by removing unripe/defect fruit, and initially fermented for 24 hours. They are then rinsed, and fermented for a second time for 12-24 hours. They are then re-sorted for a second time, removing any further defects. The mucilage is removed, and they are soaked in clean fresh water for another 24 hours. This process helps to produce complex acidity in the cup. The resulting coffee is then laid out to dry on raised beds.
Brew guideSmall V60 - Dose: 15g - Brew weight: 250g - Brew water temp: 92C - Brew time: 2mins
Large V60 - Dose: 30g - Brew weight: 500g - Brew water temp: 93C - Brew time: 3mins
Aeropress - Dose: 15g - Brew weight: 250g - Brew water temp: 92C - Brew time: 1min 45secs
20g VST baskets Dose: 20g - Brew weight: 40g - Brew temp: 94C - Brew time: 28secs
Standard Sanremo double baskets Dose: 18g - Brew weight: 36g - Brew temp: 93C - Brew time: 26secs
*These espresso recipes were developed using a Sanremo Verona RS, and are designed to give a good extraction regardless of machinery and equipmenthowever
fine tuning the recipe to your machinery will bring the best out in this coffee.
Farm/Coop: Ther’I factory - New Murarandia FCS
Great for: Aeropress, Cafetiere, Espresso, Filter
Process Method: Washed - and sun-dried on African beds
Tasting Notes: Ripe tomato acidity, clean and juicy.
Varietals: SL28 and Ruiru 11
Roasterr: Casa Espresso
Casa Espresso does not deliver to United Kingdom
Initial collection: Casa Espresso - West Yorkshire
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