Embu - Kenya

Varietal: SL28, SL34, Batian, Riuru 11

Processing Method: Washed

Altitude: 1600 - 1800 masl

Kenya has one of the most interesting and complicated histories with coffee: Despite sharing a border with the “birthplace of coffee,” Ethiopia, Kenya was one of the latest places planted in coffee, nearly 300 years after the plant was first cultivated for sale. In fact, the varieties that were brought to Kenya had circumnavigated the globe before they found their way back to the African continent, mutating in various climates to create a profile that, once adapted to the rich soil around Mt. Kenya, resulted in the singular profiles that this country has to offer.

Gicherori factory was opened in 1997 and is operated by the Kibugu Farmers Cooperative Society (F.C.S.). There are around 1,050 smallholder farmer members, who deliver their cherry to the factory the same day it's harvested. It is de-pulped using a three-disc depulping machine after being sorted and separated. The coffee is fermented overnight, then washed using freshwater, and spread on raised beds to dry for 7–15 days.

The result is an intensely fruit-driven cup with clean acidity. It has classic notes of cranberry, red currant, and grapefruit, making it delicious across all methods of brewing.

Espresso recipes

Lui and Clay both extract this coffee very differently, here’s how:

Lui’s recipe (Punchy, bright acidity, bright intense fruit notes)

20g Coffee in

40g out

26-30 seconds (Change grind accordingly to achieve this time)

Clays recipe (Smooth, clean, sweet, deeper fruit notes)

20g Coffee in

50g out

28-30 seconds (This will require a coarser grind than the recipe above, change it accordingly to achieve this time)

Let us know how you go with these!