Brewing Specs: For pour overs, a 1:13.6 ratio gives you the bright acidity with maximum sweetness . On espresso, a 1:2 - 1:2.1 ratio brings out the sweet jammy blackberry while keeping the acidity well-rounded.
More: Kenyan coffees are always a standout for us. They're a one-two punch of juicy acidity and sweetness with layers and layers of complexity - what’s not to love? For all y’all fans of tart, juicy acidity and maximum sweetness, this is your jam - pun intended.
The Kevote Peaberry comes to us from the Kevote Coffee Factory in Embu County. It boasts jammy blackberry sweetness, a big, juicy mouthfeel, and a well-balanced acidity with sweet sugar browning notes to bring it all together.
Kenya’s particular processing methods highlights the complexity their coffees are known for. Farmers bring cherries to the factory, where the cherry is depulped, pre-sorted by density in water tanks, and then fermented dry in its mucilage for 24-48 hours and moved through water to remove the remaining mucilage. But don’t think it’s all processing: great varieties, high altitude, selective hand-picking, and strong quality control play a huge part too!