Altitude: 5,250 ft.
Varietals: SL-28, SL-34
Harvest: December 2011
Production Method: Traditional Washed
Now roasting weekly!
Blackberry | Cherry | Plum
Espresso Roast A/B lot
I first had coffee from Kangocho during my Coffee Connection days in the early 1990s, when I grasped what greatness Kenya coffees were capable of. We have once again obtained an exceptional lot from the Gikanda Cooperative factory (wet mill) of Kangocho.
Suggested extraction instructions:
Group head temperature: 197 F (91.7 C)
Espresso: 18 grams in a double basket
Pulling time: 28 seconds
Finished espresso: 30 liquid grams
Please click here to view more images of this coffee farm.
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