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OBRIY
OBRIY · MMXXVI250 G · 8.8 OZKenya Karumandi AA
Kenya

Kenya Karumandi AA

Kenya · Kirinyaga

A washed AA lot from Kirinyaga on the southern slopes of Mount Kenya.

Sweet grape, white currant, apricot and raisin. Silky body of medium density with the sweetness of white berries and a long finish.

Tasting notes
Sweet grapeWhite currantApricotRaisin
Body
Medium
Acidity
Lively
Sweetness
Sweet
Clarity
Crystalline
Roast profile Filter
LightMediumMedium-darkDark
Poids 250 g
Coffee format Whole beans
1
Freshly roasted coffee · free shipping over €65
Best within60 days
Availability2 bags left
How to brew this coffee at its best
How to brew it

Comment nous le préparerions.

Roasted for filter and at its best in a pour-over or batch brewer.

01 · Pour-over

Pour-over

Dose15 g
Water / yield250 g
GrindMedium-fine
Time2:45–3:15
Use water at 92–94°C. Bloom with 40 g for 40 seconds, then pour the rest in slow circles in two or three pulses.
02 · Drip coffee maker

Batch brew

Dose60 g
Water / yield1000 g
GrindMedium
Time5–6 min
Use fresh filtered water and a rinsed paper filter. Serve soon after brewing and don't keep the coffee on the hot plate.
Temporary coffee farm image
From the farm

Ngiriambu Cooperative Society · Kegwa factory
— Kirinyaga

The Kegwa factory is part of the Ngiriambu Cooperative Society, founded in 1997 and now counting more than 4,500 members. Kegwa was established in 1979 and serves 1,900 smallholders in Kirinyaga county.

The station borders the Njukiini forest, so the microclimate stays cool all year. Heavy rains and temperatures of 10–26°C allow slow ripening, and the long rains of March to May fall during flowering. Kirinyaga lies on the southern slope of Mount Kenya, and its volcanic soils make it one of the best coffee areas in the country.

Altitude
1630 masl
Producers
Ngiriambu Cooperative Society · Kegwa factory
The process

Lavé
by design.

The cherries are picked by hand only and delivered to the station straight after picking. There they are sorted, depulped and left in tanks overnight for wet fermentation, then washed in channels to remove the remaining pulp.

The final step is drying on raised African beds for 8–12 days.

Temporary coffee processing image
The whole spec

Nothing hidden.
Everything on the bag.

Producers
Ngiriambu Cooperative Society · Kegwa factory
Region
Kirinyaga
High-altitude microclimate · cool nights, long maturation.
Varietal
SL28 · SL34
Selected for cup clarity and density.
Process
Lavé
Cherry picked ripe, then dried to protocol on raised beds.
Altitude
1630 masl
Cool nights, long maturation, dense bean structure.