Flavour Notes: Blackberry, Cane Sugar
Roast Degree: Light
Region: Manyatta, Embu
Farm: Ngurueri PB
Altitude: 1,760 masl
Variety: SL28 & SL34
Process: Washed

Sweetness 7/10 - Berries
Acidity 8/10 - Tart
Body 6/10 - Medium Finish
Balance 7/10 - Long and sweet finish

The Ngurueri wet mill was built in the late 1968 and lies 1760M above sea level on the expansive slopes of the Mt Kenya region. 

Ngurueri now has almost 1,500 smallholder farmers and is one of four washing stations, that form the Murue Farmer’s Cooperative Society among Kavuturi, Gituara
and Kianyangi,. 

It is located in a strategic position within the main coffee growing zone.

Processing at the Ngurueri wet mill adheres to stringent quality-driven methods. All coffee cherries are handpicked and are delivered to the mill the same day, where they undergo meticulous sorting. 

Factory employees oversee the process and any under ripe or damaged cherries will not be accepted by the ‘Cherry Clerk’ – one of the most important harvest-period staff, who keeps meticulous records of how much coffee each producer delivers on any given day (and thus how much payment is due once the coffee has sold).

Any rejected coffee will have to be taken home again, and the farmer will need to find a place to dry it (often a tarp in the yard) to be delivered only at the end of season as low quality ‘Mbuni’ – natural process coffee that earns a very low price. 

Thus, farmer members are incentivised to only pick and deliver the ripest cherry that they can.

Ratio

1:2.6 ~ 2.7

-Synesso MVP 
Pre-infusion 0.0sec / Pulse 390-400 (52-54g out)
Ramp up 4.0 sec / Ramp down 80%

-Linea PB / KB 90 
Pre-infusion 0.0sec / ABR 50.0g / Pulse 380-390

- V60 or Pourover 

3 pour without agitation.

2:45 ~ 3:00 Brew

Pour 50g(ml)

At 0:35 pour until 150g(ml)

At 1:10 pour until 230g(ml)

After finish brew, add 15g(ml) water into coffee

- Moccamaster or Breville Brewer

- Fetco