Café Cult “Kiundi” Kenya Coffee Beans 250g
Café Cult “Kiundi” Kenya Coffee Beans 250g
Café Cult Kenya "Kiundi" Coffee Beans
250g
Kenya "Kiundi" coffee is a premium 100% Arabica from the Kiundi growing region in the southern Kenyan highlands. This coffee is prized for its complex profile and high quality, which is a result of being grown at altitudes between 1,500 and 2,100 metres.
Café Cult Kenya "Kiundi" Coffee Beans
This is a high-quality Arabica coffee. Although coffee from this region often includes classic Kenyan cultivars (such as SL28 or SL34), the Café Cult brand presents it as a "Single Origin" or "Estate Coffee" specialty.
Origin and Plantation Our Kenyan coffee comes from the Kiundi growing region in the southern highlands. Kenyan coffee grows mainly at altitudes between 1,500 and 2,100m. There are two harvests annually. Because only ripe coffee berries are harvested, an entire plantation may sometimes be harvested up to seven times – by hand. Coffee lovers have a special preference for the aromatic, top-quality coffees from Kenya, which are characterised by their fine acidity, unusual berry-like fruitiness and full body. The first trees were brought to Kenya from Ethiopia in the 19th century. Today, coffee is grown on 1,300 large plantations and by 600,000 smallholders in cooperatives.
Character and Flavour
Our "Kenya Kiundi" is a top-quality, full-bodied coffee – a first-class coffee with a fruity, chocolatey aroma. In high-quality blends, "Kenya Kiundi" can be found as an acidity carrier. The coffee is characterised by a full body with a distinct fruity-chocolate aroma. It typically features a fine acidity and notes reminiscent of berries.
- Roasting: A medium roast ensures a light and delicate flavour with a long-lasting aftertaste.
- Harvesting and Processing: The coffee cherries are harvested by hand, with picking occurring up to seven times a year to ensure the optimal ripeness of each bean.
Ingredients
100% Arabica
Preparation
The foundation for preparing great coffee is the right combination of grind coarseness, water temperature, and coffee-to-water ratio. Each preparation method requires a different approach to avoid under-extraction (coffee is weak and sour) or over-extraction (coffee is bitter and astringent). General preparation rules. Coffee-to-water ratio: The standard is 1g of coffee per 15–17ml of water (a ratio of approx. 1:15 to 1:17). For one litre of coffee, this corresponds to roughly 60–70g of ground beans. Water temperature: The water should never be boiling. The ideal range is 92–96°C. If you don't have a thermometer, let the kettle stand for about 30–60 seconds after it has boiled. Freshness: Grind the coffee just before preparation to preserve its aroma and flavour oils.
Coffee preparation varies mainly in grind coarseness and extraction methour Here are the basic procedures for the three most popular home methods: Moka Pot (strong coffee similar to espresso) This method uses steam pressure to force water through the coffee. Grind: Medium-fine, resembling coarse flour. Water: Pour water into the bottom chamber (ideally hot for better flavour) just below the level of the safety valve. Coffee: Fill the filter basket with coffee to the brim, but do not tamp it down, just level it. Extraction: Screw the pot together firmly and place it on a low heat. As soon as the coffee starts to flow into the upper part and you hear the typical hissing/sputtering sound, immediately remove the pot from the heat. French Press (full flavour with body) A simple method based on steeping coffee in hot water. Grind: Coarse, like granulated sugar or coarse salt. Ratio: Usually 60g of coffee per 1 litre of water (or approx. 15–17g per 250ml). Method: Pour the coffee into a preheated container. Pour over water at a temperature of approx. 92–96°C. Stir and let it steep for exactly 4 minutes. Slowly press the plunger down and pour the coffee out immediately to stop it from steeping further. Lever Espresso Machine (classic espresso) This preparation requires precision and the correct pressure. Grind: Very fine, like plain flour or fine sand. Dose: Put 7–9g in the portafilter for a single shot or 14–18g for a double shot. Tamping: Tamp the coffee in the portafilter evenly and firmly with a tamper. Extraction: Water at a temperature of 90–96°C should flow through the coffee under a pressure of 9 bars for 20–30 seconds, resulting in a 25–35ml beverage.
Specifications
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Packaging
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| Code: | CAFkav063 |
| Warranty: | 24 months |
| Manufacturer information |
Café Cult c/o Dethlefsen & Balk GmbH, Hermann-Wüsthof-Ring 16, 21035 Hamburg, Německo, +49 (40) 73 10 73 - 0, [email protected] |