Kenya Kiamaina AA - washed
Tastes Like: nashi pear, peach, toffee
Producers: Kiama FCS co-op of 461 smallholder producers
Washing Station: Kiamaina
County: Nyeri
Region: Central Kenya
Average Farm Size: 0.5 Hectares
Varietals: SL28, SL34, Ruiru 11, Batian
Altitude: 1850 masl
Process: Washed
Kiamaina is a washing station located on the southern slopes of Mount Kenya, in the the Karatina Municipality of Nyeri County. Established in 1974, it is one of four washing stations (or factories as they are known in Kenya) owned by the Kiama Coffee Farmers’ Cooperative Society (FCS).
Kiamaina receives coffee cherry from 461 of the Kiama cooperative’s smallholder farmer members who have small farms close by that sit at an average elevation of 1750-1850 meters above sea level. The region is defined by its bright red, nutrient rich volcanic soil and this combined with the cool climate a contributes to the outstanding quality of coffee that is produced here.
Kiamaina is managed by Purity Wanjiku Muriuki – the first female factory manager in Kiama FCS – who oversees the collection and careful processing of the coffee cherries. Purity manages a team of five permanent staff members year round, and an additional six workers during the harvest.
While it's worth noting all machines and grinders are different, here's where we'd start, then play around and tune it to your setup!
BLENDS:
Dose: 21 grams
Yield: 45 grams
Time: 28-32 seconds
Ratio (dry coffee:espresso): 1/2.1
SINGLE ORIGINS
These are roasted light, with great developement.. so leaves us running a couple recipes:
Light & Bright
Dose: 19 grams
Yield: 56 grams
Time: 17-18 seconds
Ratio (dry coffee:espresso): 1/2.9
Syrupy & Sweet
Dose: 19 grams
Yield: 58 grams
Time: 24-28 seconds
Ratio (dry coffee:espresso): 1/3
This is based on our commercial machine at the following parameters:
Pressure - 6 Bar
Temp - 95 Degrees Celsius
Basket - 20g VST
Shower screen - IMS
Pour Over
Dose - 15g
Water -
Temp - 100 Degrees
0:00 Bloom - 35g
0:30 First Pour - up to 140g
1:05 Second Pour - 195g
1:45 Third Pour - 255g
Brew time 2:45 to 3:00
Check out James Hoffmans Youtube for an awesome bloom technique, and use the Rao Spin after each pour.
Aeropress
Use the inverted method
Dose: 13g
Water: 220g
Brew Time: 1:30
Press Time: 30sec
Extend brew time to make it stronger, shorten brew time if you want a mellower brew.
General Specs
Ratio: 1:17
TDS: 1.25 - 1.35
Ext %: 20-21%
Breville Precision Brewer
Temp: 95 Degrees Celsius
Flow Rate: Fast
Bloom: 30 seconds
Basket: Flat bottom gold
Filter Paper: Melitta 8 - 12 cup
Dose: 70 grams
Water: 1,200 ml
Ratio (dry coffee:water): 1:17
Fetco
Temp: 94 Degrees Celsius
Brew Time: 4:15
Pulses: 10
Pre-Wet: 15%
Pre-Wet Delay: 1:00
Drip Delay: 1:15
Dose: 120 grams
Water: 2050 ml
Ratio (dry coffee:water): 1:17
