A Kenyan coffee from Counter Culture, roasted dark on purpose to bring out the complexity of Muriama Estate’s dense, sweet, fruit-forward coffee.
This coffee comes from producer Muriama Estate, a family farm in Kenya that started in 1954 with just 100 coffee trees. Over two generations, the family has steadily invested in its own processing and quality, producing dense, sweet, fruit-forward coffees particularly well suited to a more developed roast.
Counter Culture has purchased coffee from Muriama nearly every year since 2017. For this lot, they lean into the qualities that make the estate’s coffee distinctive with an intentionally more developed roast.
The result is a rich, complex cup with notes of licorice, cocoa, and toasted marshmallow.
🌎 Origin: Embu, Kenya
⚗️ Process: Washed
🔬 Variety: SL28, SL34, Ruiru 11
🔥 Roast: Dark
Note: The best amount of rest time for peak flavor is 5–7 days off roast!
Espresso - Series 1 Settings
You can access this profile in the Fellow Drops folder of your Series 1! To edit the profile with the brew parameters or access it once it's no longer on your Series 1, use the parameters below or this Espresso Profile Link.
How to Access:
-
Turn on your Series 1 espresso machine
-
Navigate to "Profiles" on the touchscreen
-
Scroll down and select "Fellow Drops"
-
Select "Counter Culture Muriama Dark Roast"
-
Follow the guided workflow to pull your shot
-
Enjoy!
Series 1 Profile Parameters:
-
Dose: 18g
-
Yield: 36g
-
Ratio: 1:2
-
Water Temperature: 201°F / 94°C
-
Pressure: Various
-
Pull Time: 30 seconds
-
Preinfusion
-
Off
-
Infusion 1
-
15 seconds
-
8 bars
-
Infusion 2
-
15 seconds
-
7 bars
Opus 2 Grind Setting Range: 0.7 - 1.4
Grind settings are a starting point - every grinder is a little different, so use this as your baseline and adjust to taste.
Pour Over
Stagg X / Flat Bottom
Ingredients:
-
Coffee: 20g
-
Water: 350g total at 200°F / 93°C
Grind Settings:
-
Ode + SSP Burrs: 6.1–7.1
-
Ode Gen 2 Burrs: 5.1–6.1
-
Opus: 6–7 (inner ring at 0)
-
Opus 2: 5 - 6
Do not replace kettle on base - let temperature decline naturally as you brew.
Steps:
-
Rinse filter with 200°F water.
-
Bloom: pour to 50g water, wait 30 seconds.
-
Pulse pour, slow and deliberate: pour to 150g and wait until the brew bed is almost dry, but not completely; pour to 250g and again wait until almost dry; final pour to 350g.
-
Target brew time: 2:15–2:45. Adjust based on taste. For more sweetness, aim for a longer brew time closer to 2:45 with a finer grind. For more acidity, go for a shorter brew time closer to 2:15 with a coarser grind. The goal is balance!
Aiden Brewer Settings
You can access this profile in the Drops folder of your Aiden! To edit the profile with the brew parameters or access it once it's no longer on your Aiden, use this Brew Profile Link.
Single Serve
Settings:
-
Temperature: Various
-
Ratio: 1:16
-
Bloom Ratio: 1:2
-
Bloom Time: 30 seconds
-
Bloom Temperature: 210°F / 99°C
-
Pulse Temperatures: 185°F / 85°C
-
Pulses: 3
-
Time between pulses: 23 seconds
Grind Settings:
-
Ode + SSP: 6–8.1
-
Ode Gen 2: 5–7
-
Opus: 6–8
-
Opus 2: 5–7
Batch Brew
-
Temperature: 185°F / 85°C
-
Ratio: 1:16
-
Pulse Temperatures: 185°F / 85°C
-
Pulses: 1
-
Time between pulses: 30 seconds
Grind Settings:
-
Ode + SSP: 8–11
-
Ode Gen 2: 7–10
-
Opus: 8–11
-
Opus 2: 7–10
Grind settings are a starting point — every grinder is a little different, so use this as your baseline and adjust to taste.
