Current offerings subscription

03 - 02/24

Welcome,

We can't believe it's already the third instalment of our Current Offerings Subscription. Thank you for being with us to brew these lovely coffees.

You'll be receiving some of our favourite coffees to date, from an origin we have't offered before: Kenya.

Let's dive in.

Concept: "Inspiration"

Kenyan coffees always seem to inspire me. They are consistently complex yet balanced, vibrant yet clean, and not afraid to go beyond expectations.

They remind me that on the other side of my own self imposed limitations, are unlimited possibilities lying in wait.

That's what we hope to share with you this month, some gentle inspiration to go after the things you love.

Because it is possible, and you deserve it.

Sending love,
Sage + Aija.

Details

Let's take a close look at each coffee.

· 01

1 1

SL-28, Ruiru 11 - Washed

Kenya · Muburi Washing Station · Kirinyaga

The coffee cherries are brought from 4 surrounding villages, of which 99% of the varieties grown are SL-28, the other 1% is Ruiru 11. The cherries are then hand-sorted at Muburi Washing Station, floated to remove defects before being pulped in water channels and soaked overnight. The coffee is then washed again, skin dried, followed by 7-15 days of drying on raised beds and stored in conditioning bins for 3-7 weeks to stabilize.

Muburi Washing Station is part of a coffee farmers society in Kirinyaga called Rwama, which consists of 1200 active farming members. Muburi Station was established in 1964 and spans 7 acres of land serving the Gituga, Kiangoro, Muburi, and Kagukuma villages nearby.

View full details

We're Tasting:

Cranberries, Lime & Jasmine with a Tart Cherry aroma.

Source & Price Transparency

Source: Showroom Coffee (Crop to Cup Coffee Importers)

FOB: $7.87/kg USD

We Payed: $34.24/kg CAD

Cost After Roasting: $39.35/kg CAD

* all numbers are based on the information we have available to us.
* please note, this does not include the costs associated with running our business.

If you have further questions please contact us

· 02

1 1

SL-28, SL-34, Ruiru 11 - Washed

Kenya · Ibonia Estate · Kiambu

A mix of predominantly SL-28, but also Ruiru 11, and SL-34 varieties are picked and delivered to the wet mill. The cherries are then hand sorted and floated to remove defects, proceeding to a classic Kenyan “double washed” processing method. The cherries are first pulped then washed, fermented for 14-21 hours, then washed again before being dried on raised beds for 14-21 days, covered during the mid-day sun.

Ibonia Estate spans nearly 200 hectares, of which 60% is natural forest, wetlands, and wildlife. The remaining hectares are dedicated to coffee production, worked by around 200 people during peak harvest season.

View full details

We're Tasting:

Cranberries, Cherry & Mint Tonic.

Source & Price Transparency

Source: Apex Coffee Importers

FOB: $8.77/kg USD

We Payed: $34.08/kg CAD

Cost After Roasting: $39.17/kg CAD

* all numbers are based on the information we have available to us.
* please note, this does not include the costs associated with running our business.

If you have further questions please contact us

Recipes

Flat Bottom Dripper

Recipe:

1:18 ratio

11g Coffee : 200ml Water @95ºc

Pouring Structure:

First pour: @ 0:00s

  • 50g: Circle Pour
  • Gentle swirl to soak grounds.

Second pour: @ 0:30s

  • 50g: Circle Pour

Third Pour: @ 1:00s

  • 100g: Center Pour - Fast Flow

Total brew time: 2:45s - 3:00s.

Conical Dripper

Recipe:

12g Coffee : 200ml Water @95ºc

Grind Size:

Medium

Pouring Structure:

First pour: @ 0:00s (Bloom)

  • 50g Circle Pour
  • Light swirl to agitate the coffee bed

Second Pour: @ 0:30s

  • 50g Circle Pour

Third Pour: @ 1:00s

  • 50g Circle Pour

Fourth Pour: @ 1:30s

  • 50g Circle Pour
  • Light swirl to settle the grounds

Total brew time: 2:30s - 3:15s.

Inverted Aeropress - Longer Steep

Recipe:

11g Coffee : 200ml Water @95ºc

1x aeropress filter.

Inverted method.

Grind Size:

Medium

Pouring Structure:

First pour: @ 0:00s

  • 50g: Pour
  • Use a spoon to saturate the grounds. (back + forth motion)

Second pour: @ 0:45s

  • 150g: Pour
  • Use the spoon to break the "crust" that forms

Twist your cap with paper filter onto brewer, and (while still inverted) press out any air until the liquid saturates the paper filter.

Steep until 4:30s.

Flip + plunge gently for 1m.

Total brew time: 5:30s.

1 4

Subscription

A monthly selection of two coffees from our current offerings including a deep dive into the attributes, stories, and sensory analysis of each coffee.

Let's enjoy these coffees together.

View full details
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.