Kenya - Top Kiri AA

After being handpicked at peak ripeness, cherries are pulped and undergo a classic Kenyan washed process. The beans are fermented overnight to break down the mucilage and develop sweetness before being carefully washed and soaked in tanks.

The parchment coffee is then dried on African raised beds for 7–15 days. This slow and controlled drying preserves the coffee’s structure, acidity, and fruit-forward clarity.

This AA Top Kiri lot is bright, complex, and floral. Expect notes of dragonfruit, blackcurrant, cherry, and lavender, wrapped in a juicy body with vibrant acidity and a long, clean finish.

It’s a textbook Kenyan coffee: layered, refreshing, and bursting with fruit character.

Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. So take these recipes as starting points, but not as absolute goal.

Espresso:
We pull our espressos on a Linea Mini R, with water around 120 ppm and a Mahlkönig X54 grinder.
We like to pull this coffee at 18g in, 38g out in about 30-32 seconds.

Filter coffee:
We brew our filter coffees on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.
We like to brew this coffee with 15g of coffee, water at 92°C and a medium-coarse grind size.

• 0:00 – Pour 50g of water and let it bloom for 45 seconds.
• 1:35 – Pour 100g of water in a circular motion.
• 1:50 – Pour 100g of water in a circular motion.

Total brew time should be 2:15 to 2:30.

Enjoy the coffee!