The highlight of this coffee is on the floral notes of hibiscus and jasmine along with citric touches that remind us to pineapple, lychee and cherries. In the mouth, it becomes extremely juicy and we can also find a bright acidity, very common in Kenyan coffees.
We offer you these guidelines so that you have a guide when preparing your recipe, but you must take into account the method you are using, the grinding, the water, the temperature, etc.
We use 15 gr of medium ground coffee and 260 gr of water at a temperature of 96ºC. We pour the water in 2 times. One of 50 gr, we wait 30 seconds and then pour the rest of the water until it reaches 260 grams. The total infusion time should be between 2 and a half and 3 minutes.