Here's how we brewed succulent cup from an acclaimed estate, roasted by Proud Mary Coffee. We tasted honeysuckle, jasmine, and sweet barley tea.

Oreti is one of the few remaining private coffee estates in Kenya, a 90 acre plot resting on a ridge below the Aberdare Mountains. Established in 1946, the estate is run by fifth generation producer Boyce Harries and continues to deliver spectacular coffees. AA is the largest bean size in Kenyan coffee, prized for crisp acidity and complex flavors. We tasted honeysuckle, jasmine, currant, chamomile, and sweet barley tea.

🌍 Origin: Thika Plateau, Kenya

💦 Process: Washed

🔬 Variety: SL28, SL34

⛰️ Elevation: 1,524 MASL

🔥 Roast: Medium

Brew Recipe for Proud Mary Kenya Oreti Estate AA

Using Stagg X Dripper


22g of Kenya Oreti Estate AA

250g of water



1. Measure and grind coffee at a medium-coarse setting

Measure out 23g of coffee beans and grind them on a medium setting. We used setting 6.2-7 on Ode with SSP Burr / 5.2-6 on Ode with Gen 2 Burrs, which is about 4.2-5 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 5 and 6 - and note that the inner ring was set to +2 at 5 for us!

2. Heat water and rinse the filter

Heat water to 212°F and rinse your filter before putting your coffee grounds in.

3. Pour 88g water for the bloom 

Fully saturate your coffee grounds with 88g of water, and allow 45 seconds for the bloom. Agitate with about 5 gentle swirls after you complete this first pour.

4. Continue pouring in three stages

After the bloom, pour to 220g; then when the water is approximately 0.5 in above the bed of grounds, pour to 350g; once water drains to about 0.5 in above the bed of grounds, agitate with 5-10 gentle swirls and a few taps to make sure all grounds are soaked evenly. 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 red currant, stonefruit, honey, and vanilla



20g of the same coffee

40g of water at 205°F

1:2 ratio

28-32 second pull time


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  205°F.

4. Grind your coffee

We suggest a brew time of 28-32 seconds.

4. Pull shot at 9 bars!

Preinfuse for 3 seconds, then pull your shot at 9 bars with around a 28-32 second total pull time (including preinfusion).

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!