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HomeCoffeesJuicebox Series - Karimikui AA, Kirinyaga, Kenya
Kirinyaga · Kenya

Juicebox Series - Karimikui AA, Kirinyaga, Kenya

Washed SL28, SL34, Ruiru 11, Batian, grown at 1310 to 1900 masl

Roasted by Luna Coffee

Stock not confirmed
Washing StationRoaster-stated
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Details

RoasteryLuna Coffee· Vancouver, Canada
Washing StationKarimikui Washing Station, Kenya✓
Producer—
ProcessWashedWashed after depulping and fermenting, then soaked in clean water and dried on raised beds✓
Harvest2021✓
Altitude1310 to 1900 masl✓
ClimateTemperate oceanic
VarietiesSL28, SL34, Ruiru 11, Batian✓
Roast—
Tasting notesrosehip, rhubarb, forest berry jam✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • rosehip
    Floral › Rose
  • forest berry jam
    Fruity › Berry
  • rhubarb
    not on the wheel

Supply Chain

  1. Washing Station

    Karimikui Washing Station, Kenya

    Kirinyaga

  2. Harvest

    4 varietals · Washed · 2021

  3. Roastery

    Luna Coffee

  4. Coffee· viewing

    Juicebox Series - Karimikui AA, Kirinyaga, Kenya

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarJuicebox Series - Kii AA, Kirinyaga, KenyaJuicebox Series (Kii AA) (2020)Juicebox Series ~ Kamwangi AA - Luna CoffeeJuicebox Series ~ Muchagara AA Kirinyaga, KenyaKarimikui AA | Kirinyaga, KenyaJuicebox Series (Kii AA)More from this farmKarimikui washing station3 moreSame variety, exploredSL281494SL34913Ruiru 11604Batian552Similar flavour profilerosehips, rhubarb, forest berry jam82Same processWashed13025From the same originKenya1439More from this roasterLuna Coffee196 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1310 to 1900 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability

Harvest sourceObserved