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Wahundura

Wahundura
Flavour profiles

Blackcurrant, Black Tea & Fudge

Regular price £13.70 13.70

Farm information
Method
Washed
Producer
Murang’a County
Region
-
Varietal
Ruiru 11 & SL28
Elevation
1,600 - 1,800 masl

This coffee was grown in the foothills of the extinct volcano, Mt Kenya, in an area defined by its bright red, nutrient-rich, volcanic soil, high elevations
and cool climate, all of which contribute to the outstanding quality of coffees produced here.

Most farmers here are smallholder cooperative members – with farm size averaging just one hectare – and grow coffee as a cash crop alongside food crops like banana, maize, macadamia, avocados, and vegetables. Tea and dairy are also important sources of income for the producers.

Both cultivars have Bourbon and Moka heritage and are named after the laboratory that promoted their wider distribution in Kenya during the early 20th Century: Scott Laboratories. This lot also contains around 20% of the hybrid variety Ruiru 11, which was cultivated as a more robust variety with better resistance to coffee berry disease, and coffee rust.

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BREW RATIOS

Espresso: 1:2 coffee to water, extracted in 28-32 secs
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins

ROAST DAY

Roast & despatch days are currently Monday to Friday. All orders placed after midnight on Thursday will be roasted and dispatched on Monday.

ROAST TYPE

We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don't label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.

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