Clifton Coffee - Kenya: Kiriaini Teresia AB #003
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Kiriaini Teresia is a single estate. All coffees are pulped, dry fermented, washed, soaked and sundried. Cherries are hand sorted for unripes and over-ripes by the farmer before they go in to production. A disc pulping machine removes the skin and pulp. The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffees are washed and graded by density in washing channels and are then soaked under clean water for 16-18 hours before being moved to the drying beds.
We opted for the AB having cupped both the AA & AB as we felt it to be a little more distinctive than the usual ‘Kenyan’ cup profile.
Farm/Coop: Kiriaini Teresia Estate
Great for: Aeropress, Cafetiere, Espresso, Filter, With milk
Origin: Africa/Kenya - Muranga, Central Province
Process Method: Washed - and Sun dried for 21 days on African Drying beds
Tasting Notes: Clean berry acidity & citrus flavours there’s a distinct raspberry jam flavour with sugary pastry/crumble-like sweetness.
Roasterr: Clifton Coffee
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|e.g. Espresso||18g||Vario 1E||25secs||30ml||A bit finer next time would be better.|