Here's how we brew this Kenyan exclusive from London’s Square Mile!


While most Kenyan coffees hail from Nyeri and Kirinyaga, this lot was grown in the far west Bungoma region, and it’s a beautiful showcase of Kenya’s diversity of flavor. We tasted nectarine, bergamot, orange blossom, and sweet Meyer lemon, with a silky body, a peachy fragrance, and a sparkling lemon acidity.
 
🌍 Origin: Bungoma, Kenya
💦 Process: Washed
🔬 Varietal: Ruiru 11, SL28, SL34, Batian, Blue Mountain
⛰  Elevation: 2,040 MASL

Brew Recipe for Kenya Cheriwet

Using Stagg X Dripper - Iced Recipe

Ingredients: 23g of Kenya Cheriwet
350g of water

Steps

1. Measure and grind coffee at a medium setting

Measure out 23g of coffee beans and grind them on a medium-coarse setting. We used setting 3.2 on Ode with Gen 2 Burrs, which is about 2.2 on Ode with Gen 1 Burrs, which is a 4.2 on Ode + SSP burrs, which would be leaning toward the finer of the Pour Over range on Opus.

2. Heat water and rinse the filter, and measure ice

Heat water to 205°F and rinse your filter before putting your coffee grounds in. Measure out 150g of ice in your carafe; your coffee will be dripping directly on the ice!

3. Pour 60g of water for the bloom 

Fully saturate your coffee grounds with 60g of water, and allow about 35 seconds for the bloom. Add a gentle 5 swirls right after you pour your first pour for the bloom. Set the dripper back on your vessel.

4. Continue pouring for a total of 3 stages

After the bloom, pour to 130g, and finish at 200g. The total brew time varies, but we’re aiming for around 2:30 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of nectarine, sweet berries, bergamot, and black tea.

Using Stagg X Dripper

Ingredients:

22g of Kenya Cheriwet

350g of water

Steps

1. Measure and grind coffee at a medium setting

Measure out 22g of coffee beans and grind them on a medium-coarse setting. We used setting 5 on Ode with Gen 2 Burrs, which is about 4 on Ode with Gen 1 Burrs, which is a 6 on Ode + SSP burrs, which would be leaning toward the middle of the Pour Over range on Opus.

2. Heat water and rinse the filter

Heat water to 205°F and rinse your filter before putting your coffee grounds in.

3. Pour 44g of water for the bloom 

Fully saturate your coffee grounds with 44g of water, and allow about 35 seconds for the bloom. Add a gentle 5 swirls right after you pour your first pour for the bloom. Set the dripper back on your vessel.

4. Continue pouring in 4 stages

After the bloom, pour to 150g, then 250g, and finish at 350g. After the last pour, give 5-10 more gentle swirls. The total brew time varies, but we’re aiming for around 3:30 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of nectarine, bergamot, sweet peach, and meyer lemon.

Espresso

Ingredients:

20g of the same coffee

40g of water at 200 F

1:2 ratio

Steps

1. Measure and grind coffee

Measure out 20g of coffee beans.

2. Make sure your espresso machine is at temp.

Water should ideally be at  200°F.

4. Grind your coffee

We suggest a 28-32 second pull time, and have found success grinding at 1.1 external and 3 internal on Opus, but this could depend on your climate / altitude. You may need to make grind adjustments to hit these times; this setting is just a starting point!

4. Pull shot at 9 bars.

Pull your shot at 9 to 10 bars with a 28-32 second pull time.

5. Decant into your favorite demitasse cup and enjoy!

Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro!