Kenya Ruiruiru Anaerobic Natural
Kenya Ruiruiru Anaerobic Natural is a Kenya, Natural, SL-28, SL-34, Ruiru 11 coffee from S&W Craft Roasting.
In stock since: --
Details
- Origin
- Kenya
- Process
- Natural
- Variety
- SL-28, SL-34, Ruiru 11
- Producer
- smallholder farmers near the Ruiruiru Factory
Description
This is definitely a departure from the classic Kenya cup, and I'm excited to see these coming! This experimental lot was continuously harvested from post Fly Crop cherries every few days as they ripened. Previously, these cherries have been let go to waste.What's in the Cup? A hint of ferment with a silky watermelon body and a solid rose/hibiscus finish. Some people may interpret this flavor more as strawberry.Will it spro? I expect it will turbo well, but it's too young to test.Recommended Minimum Rest: 2 weeksRoast Color: 128.6 (higher is lighter)SL-28, SL-34, Ruiru 11 varietals grown by smallholder farmers near the Ruiruiru Factory in the Mathira Region of Nyeri County. Anaerobic Natural process, dried on raised beds, 1800-2000 masl.Sold in 300 g bags.Brewmaster J's Notes & TipsS&W Ruiruiru Anaerobic Natural Field Blend Kenya this is my first non-washed Kenya, so I was very excited to see this one come on the menu. I got cups that were less intense and funk-forward than the typical Anaerobic Natural, but still very fruit forward cups with a sweetness that I’d put in the syrupy category. My first brew was tons of berry and spice with less savoriness than the average Kenyan. The body combined with the sweetness pushed a very syrupy mouthfeel. Overall, red currant syrup would pretty well describe my first cup. In later cups that red berry would be accompanied by a melon note, eventually turning to a big watermelon forward cup. The back end is floral in the way you’d expect from a Kenyan though the fruit notes trend to drown it out a bit. I’d put it somewhere between hibiscus and rose. Overall I very much enjoyed this coffee not just for its uniqueness but also for the intensely fruit forward cup without straying too far into the acetic or fermenty range. It’s undeniably a natural coffee, but still enjoyable for someone with preferences towards washed. One thing to note, it does change a bit with respect to funk with changes in parameters. I primarily used bloom time and grind size. My recipe below is a middle ground. Bump the bloom time to 30s to make it less intense. Bump the grind down a few notches to make it more intense. Grind 5.0 ZP6Temp 91CBrewer V60-01Recipe 4 pour 15g/250g recipe 50/80/70/50 with a 45s bloom, 5-7g/s pours