V60 Coffee Bundle

Rwanda Kinini AA Microlot

Elevation: 1200m – 1800m
Region: Rulindo
Process: Natural

RASPBERRY JAM, PEACH, ROSE

Rwanda Kinini is beautifully unique and bursting with bold, juicy fruit notes.

Farm info: Introduced to Rwanda in the 1950s, this varietal is renowned for producing an excellent quality cup and high yield when placed at a high altitude. The Microlot’s varietal is a small part of 38 Hectares of 252 coffee growing hectors in Rulindo producing Bourbon Mayaguez 139.

Kenya Blue Mountain Jungle Estate

Elevation: 1200m
Region: Samburu Plantation
Process: Washed

BLACKCURRANT, GRAPEFRUIT, FLORAL AROMA

Kenya Blue Mountain is an exciting, fruit-forward African coffee with bold notes of blackcurrant and peach, followed by sweet flavours of toffee and nutmeg. The Jungle Estate has been established as a plantation in the heart of the Blue mountain region since the 1920’s, it’s produced beautiful and high-quality speciality coffee ever since.

Tanzania Peaberry Mbili Twiga

Elevation: 1400m – 1800m
Region: Kilimanjaro / Arusha
Process: Fully washed

RASPBERRY, CRANBERRY, BROWN SUGAR

This coffee is the culmination of the hard work of 2 smallholder producers from neighbouring regions in Tanzania.

The Karatu Estate: Owned and managed by Ladslaus Alfred, the farm borders Ngorongoro National Park and is largely shaded by Acacia trees. Dark, volcanic soil provides the ideal nutrients. With over 200 Hectares of coffee, peak season will see employment for around 500 workers from the area.

The Makiidi RCS Cooperative: The Cooperative was established in 1983 and has 1500 members. The average farmer in the Rombo district has 1 hectare of land, with around half a hectare producing coffee. Local challenges with central processing means that this coffee is ‘home processed’: picked, pulped, fermented and washed on the farm, before drying under the sun on patios or raised beds.

Why Brew In A V60?

For some, the V60 is their brew method of choice and it’s clear to see why. The V60 gives you a high level of control over the brewing variables. It’s easy to use, quick and clean. The conical shape of the V60 means that the water flows through the grounds evenly, resulting in increased contact time between the water and coffee bed- emphasising the clear flavours and aromas.

V60 Brewing Hints And Tips:

• Fold the paper along the seam and rinse. This helps it to sit properly in the V60 and get rid of the papery taste.
• Wait about 45 – 60 seconds after the kettle has boiled. By this point, the water will have cooled to the optimum temperature.
• Although goose neck kettles offer precision, they’re not essential. A regular kettle is just as good, be sure to pour in slow circles and not directly into the middle, saturating all the grounds.