| TASTE FILTER | Blackcurrant, Syrup, Rose, Intense |
| ORIGIN | Kenya |
| FACTORY | Thimu |
| VARIETAL | SL-34 (90%) SL-28, Ruiru 11, Batian |
| PROCESS | Fully Washed |
| ALTITUDE | 1600 - 1800 masl |
For us Kenya marks the beginning of summer, Thimu AA kick-starts our new crop selections from East Africa with a heady fruity coffee. Thimu is a new find for us offering a classic Kenya flavour profile which we totally adore!
The Thimu factory is located in Kirinyaga and is part of a larger cooperative called the Baragwi Cooperative which we have bought coffees from in the past. The factory operates in a similar way to many in the area always paying a premium for quality cherry and presorting for under and over ripes before processing begins. Cherries are fermented for 18-36 hours, before being washed and graded then soaked over night. The coffee is then sun dried for 12 - 20 days on raised beds.
The Baragwi Co-op is the biggest farmer society in Kenya, they operate 12 washing stations and work with over 15000 members. The farmers are supported by farm management services, which include education, weeding, pruning mulching and technical advice.
| Our filter recipe for this coffee | |
|---|---|
| BREW METHOD | V60 |
| COFFEE | 20 grams |
| WATER | 330ml |
| GRIND | Medium - Coarse |
| TIME |
50 g bloom • 30 Seconds • Stir 150g Circular Pour • 0:45 250g Circular Pout • 1:05 Slow pour in the centre from 1:30 until 2:00 End weight 330grams End target time 3:00 |
We would recommend this as a starting point remember to wet the filter paper before brewing.