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HomeCoffeesMeru Gichugene
Meru County · Kenya

Meru Gichugene

Washed SL28, SL34, Ruiru 11, Batian, grown at 1630 masl

Roasted by JBC Coffee Roasters

Available now· checked 5 Jul
Washing StationRoaster-stated
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Details

RoasteryJBC Coffee Roasters· Madison, USA
Washing StationGichugene Coffee Factory, Meru County, Kenya✓
ProducerSmallholder Farmers
ProcessWashedWashed. Dried on Raised Beds✓
Harvest—
Altitude1630 masl✓
ClimateTropical savanna
VarietiesSL28, SL34, Ruiru 11, Batian≈
Roast—
Tasting notesblueberry lemonade, gingersnap, candied raspberry, dark chocolate✓

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

Flavor Profile

4NOTES
  • blueberry lemonade
    Fruity › Berry › Blueberry
  • gingersnap
    Spices › Brown Spice
  • candied raspberry
    Fruity › Berry › Raspberry
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate

Supply Chain

  1. Washing Station

    Gichugene Coffee Factory, Meru County, Kenya

    Grown by Smallholder Farmers

  2. Roastery

    JBC Coffee Roasters

  3. Coffee· viewing

    Meru Gichugene

Keep exploring the atlas

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

Tastes similarMeru Gichugene KenyaMarafikiKenya - ThirikaKenya Gichugu 2017Kenya GitareKenya KamviuMore from this producerSmallholder Farmers158More from this farmGichugene Coffee Factory1 moreSame variety, exploredSL281494SL34913Ruiru 11604Batian552Similar flavour profileblueberry lemonade, gingersnaps, candied raspberry1269Same processWashed13025From the same originKenya1439More from this roasterJBC Coffee Roasters269 coffees
Community

Brew recipes

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

ProcessWashedAltitude1630 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