01
Ethiopia · SCA 88
Specialty coffee · Kenya
Blackcurrant, grapefruit, ripe tomato
79 lei
In stock, ready to go
Roasted Tuesday, with you by Thursday · free delivery from 200 lei
the story
Juicy and bold, with the lively acidity you recognise from the first sip. Large AA beans picked on the slopes of Mount Kenya. For anyone who wants a coffee that really wakes them up.
- Blackcurrant
- Grapefruit
- Ripe tomato
taste profile
How it feels in the cup
This is how we taste it at cupping, on a scale from 0 to 5. Your palate may disagree, and that’s perfectly fine.
- Acidity
- 5 of 5
- Sweetness
- 3.5 of 5
- Body
- 3 of 5
- Bitterness
- 1.5 of 5
- Aroma
- 4 of 5
spec sheet
Everything we know about it
- 01 · Origin
- Kenya
- 02 · Region
- Nyeri
- 03 · Altitude
- 1,700–1,900 m
- 04 · Process
- Washed
- 05 · Varietal
- SL28, SL34
- 06 · Roast profile
- Medium-light
- 07 · SCA score
- 87
- 08 · Harvest
- November 2025
- 09 · Producer
- A washing station in Nyeri
how to brew it
We brew it on V60
Clean and bright, with every floral note on show. The method where a good coffee has nowhere to hide.
- 01 · Coffee
- 15 g
- 02 · Ratio
- 1:16.7 · 250 g water
- 03 · Grind
- Medium-fine, like sea salt
- 04 · Water
- 93–94 °C
- 05 · Time
- 2:45–3:15
Step by step
- Rinse the filter with hot water, warm the cup too, then discard the water.
- Bloom: pour 45 g of water, swirl the cone gently and wait 45 seconds.
- Pour in small circles up to 150 g, then, from 1:15, up to 250 g. At 1:45 give the cone one swirl.
- Let it drain completely. If it finishes well after 3:15, grind a touch coarser.
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