WE TASTE: RASPBERRY LEMONADE, PINEAPPLE SMOOTHIE, AND BROWN SUGAR
ELEVATION: 1300 TO 1900 METERS
MILLING PROCESS: FULLY WASHED
DRYING PROCESS: RAISED BEDS
ABOUT THE KAGUMO FACTORY:
Kagumo Factory is a wet mill in the Kirinyaga County associated with the Mutira Farmers Cooperative Society. The Mutira FCS has appoximately 4000 members with about 477 hectares of land with coffee cultivation. Kagumo is one of many factories in the area in which the members of Mutira deliver there coffee.
Grind: Medium Coarse (on Baratza Encore / Virtuoso 17)
Water: 300ml of at 202 degrees Fahrenheit
Bloom: 40ml of water saturating the coffee. Let sit for 1 minute 2nd Pour: Pour in circles until your at 100ml
Final Pulse Pours: Add 20-40ml of water each pour until reaching 300ml. Allow coffee to drain almost fully between pours.
Final Brew Time: 3-4 minute