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Kenyaroasted plantation coffee beans (100% arabica)
Preparation: select the correct grind of coffee for the given method of preparation. For 100 ml of water allow 7 g of ground coffee. Use hot water at 93-94°C. Keep in a cool and dry place, in an airtight container.
This coffee comes from Muranga region which is situated below the Mount Kenya mountain, in the altitude of 1600 to 2000 a.s.l. Coffee beans are fermented overnight and after being washed, they are being dried for the period of 8-14 days. Types: SL 28, SL 34, Batian, Ruiru 11. Process: fully-washed. There is a taste and aroma of dark chocolate in combination with the blackcurrent. Acidity is vivid with balanced body.
Kenyaroasted plantation coffee beans (100% arabica)
Preparation: select the correct grind of coffee for the given method of preparation. For 100 ml of water allow 7 g of ground coffee. Use hot water at 93-94°C. Keep in a cool and dry place, in an airtight container.
This coffee comes from Muranga region which is situated below the Mount Kenya mountain, in the altitude of 1600 to 2000 a.s.l. Coffee beans are fermented overnight and after being washed, they are being dried for the period of 8-14 days. Types: SL 28, SL 34, Batian, Ruiru 11. Process: fully-washed. There is a taste and aroma of dark chocolate in combination with the blackcurrent. Acidity is vivid with balanced body.
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