Here's how we brew this silky and juicy exclusive by Jacksonville’s Bold Bean Coffee Roasters!
Around 1,250 farmers contribute to the Ndima-ini Factory, delivering cherries grown in the well-drained volcanic soils of Nyeri County. This lot consists of AA graded cherries, the highest quality and brightest tasting of Kenyan coffees. We tasted nectarine, Medjool date, hibiscus, rooibos, and candied citrus, with a juicy blackberry acidity and a silky, clean body.
🌍 Origin: Nyeri, Kenya
💦 Process: Washed
🔬 Varietal: SL 28, SL 34, Batian, Ruiru 11
⛰️ Elevation: 1,800 MASL
Brew Recipe for Bold Bean Kenya Ndima-Ini AA Washed
Using Stagg X Dripper
Ingredients:
23.5g of Kenya Ndima-Ini AA Washed
350g of water
202°F
Steps
1. Measure and grind coffee at a medium-fine setting
Measure out 23.5g of coffee beans and grind them on a medium setting. We used setting 5 on Ode with SSP Burrs, which is about 3 on Ode with Gen 1 Burrs, which is a 4 on Ode with Gen 2 Burrs. This would be sitting toward the middle-finer end of the Pour Over range on Opus.
2. Heat water and rinse the filter
Heat water to 202°F and rinse your filter before putting your coffee grounds in.
3. Pour 50g of water for the bloom
Fully saturate your coffee grounds with 50g of water, and allow about 30 seconds for the bloom.
4. Continue pouring in 4 stages
After the bloom, pour to 150g; then 250g; and finish at 350g. Swirl 10-12 times after your last pour, once the water level goes down far enough to where you won’t spill over. The total brew time varies, but we’re aiming for around 3:00-4:00 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of red fruit, blackberry, medjool date, nectarine.
Using Stagg X Dripper for Iced Coffee
Ingredients:
25g of Kenya Ndima-Ini AA Washed
180g of ice
140g of water
200°F
Steps
1. Measure and grind coffee at a medium-fine setting
Measure out 25g of coffee beans and grind them on a medium setting. We used setting 5.5 on Ode with SSP Burrs, which is about 3.5 on Ode with Gen 1 Burrs, which is a 4.5 on Ode with Gen 2 Burrs. This would be sitting toward the finer end of the Pour Over range on Opus.
2. Heat water and rinse the filter
Heat water to 200°F and rinse your filter before putting your coffee grounds in.
3. Pour 40g of water for the bloom
Fully saturate your coffee grounds with 40g of water, and allow about 30 seconds for the bloom.
4. Continue pouring remaining 100g of water slowly
After the bloom, pour remaining 100g of water slowly, making sure to swirl the dripper about 5 times after brewing. Total brew times vary, but we’re looking for a time of around 2:15-2:20 minutes.
5. Decant into your favorite mug and enjoy!
Look out for a pronounced sweetness in this iced coffee!
Thanks to the Bold Bean team for this recipe!
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. I’d start on the coarser end of the grind spectrum for espresso on Opus– but remember, the times are more important than the accuracy of Opus settings, considering espresso times can vary wildly due to atmospheric conditions in your area.
4. Pull shot at 9 bars!
Pull your shot at around 9 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!