Ship from: NJ

Position: INSTORE

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SOURCED FROM
Nyeri District, Kenya
ELEVATION
1824 to 1824 meters
VARIETALS
Batian, Kenya SL28, Ruiru 11
PROCESS
Fully Washed, Raised Beds
HARVEST
October - January
CUPPING NOTES
Cupping Note
Cupping Note
Cupping Note

THE SOURCE
Kamoini wet mill is operated by small-scale farmers who average 0 ...
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IN THE CUP
ROAST ANALYSIS
Kenya AA Nyeri Othaya Kamoini is a beautiful, washed offering processed at the Kamoini wet mill in Central Kenya ...
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BREW ANALYSIS
Delicate and expressive with lush acidity and a juicy, clean finish ...
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ABOUT
Kamoini wet mill is operated by small-scale farmers who average 0.5 acre farms and is one of 18 factories of Othaya Farmers Cooperative Society. Located in Nyeri County in Central Kenya, the coffee is grown at an altitude of 1824m above sea level. The wet mill sits along the Ichamama river, and the availability of clean flowing water contributes to a clean result in your cup.
  • Royal NY's Scoring

    Acidity:

    Very High

    Body:

    High

    Sweetness:

    Very High


CUPPING NOTES
Cupping Notes
Lemongrass
Cupping Notes
Strawberry
Cupping Notes
Wine

  • Diedrich IR-5 Roasted On
    Diedrich IR-5
    Color Change
    5:59
    First Crack
    8:05
    Roast Duration
    10:23
    Development Time
    2:18
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  • Product Detail
  • Product Detail
ROAST ANALYSIS
Kenya AA Nyeri Othaya Kamoini is a beautiful, washed offering processed at the Kamoini wet mill in Central Kenya. This coffee showed notes of strawberry, lemongrass, and wine on the cupping table. Thinking about a production roast of this coffee I wanted to achieve as much integration of complex flavors this coffee has to offer while highlighting the upfront acidity that Kenya coffees are known for. I charged at 390 degrees off the bean probe with 50% heat applied. I reached turnaround 1:29 into duration at 173 degrees. I increased heat application to 75% at 2:47. As I moved forward in the roast and built momentum, I opened airflow into the drum to 50%. Color change occurred 5:59 in duration at 319 degrees. Color came on smooth and uniform. After building up sufficient momentum I reduced heat to 50% at 6:42 in duration. I have always experienced an earlier first crack when roasting coffees from Kenya. Anticipating this in the roast I reduced heat to 35% at 7:23 and then down to 25% at 7:36. First crack occurred at 8:05 at 384 degrees. This coffee held heat well throughout development as momentum carried me to end of roast with no further heat application needed. I experienced aromas of citrus and cinnamon while in the development phase. At 10:23 in duration I dropped the coffee into the cooling tray of our Diedrich IR-5 with an end temperature of 399 degrees and a development time ratio of 22.2%.


  • RNY Coffee Dark Brew Style
    V60
    Coffee : Water Ratio
    1:15
    Grind Size
    EK-43 #7.5
    Total Brew Time
    3:00
BREW ANALYSIS
Delicate and expressive with lush acidity and a juicy, clean finish.