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Tiny lot? Limited release? World's very first Kenya Gesha? No pressure, right?!

With rare and exceedingly small lots like our Kenya Kamavindi Gesha and Gamba Experimental, those few and precious brews can be a bit nerve racking. Thankfully, we've got an ace up our sleeve: Mr. Jared Dennison. He's our Coffee Trainer, Lab Assistant, all-around coffee professional. And we think he just may have nailed it. Here are our recommended brew specs for each of the Kenya limited release coffees:

Cheers & Happy Brewing!

 

Kenya Kamavindi Gesha

Brewing Device: Hario V60

Dose: 16g

Grind: Medium-fine like table salt - 16.15 on a Mahlkonig EK43

Water: 250g - 208-210F

Brew:

  1. Bloom with 30g of water
  2. At 1:00 pour to 150g
  3. At 1:45 pour to 250g
  4. Total brew time: 3:15-3:30

Kenya Gamba Carbonic Washed

Brewing Device: Hario V60

Dose: 20g

Grind: Medium-fine like table salt - 16.15 on a Mahlkonig EK43

Water: 325g - 210F

Brew:

  1. Bloom with 40g of water - slight stir to saturate the ground bed
  2. At 1:00, pour 110g of water in a small circle in the center to encourage faster flow rate, stop at 150g.
  3. At 1:45, pour 75g of water in a small circle in the center of the slurry, stop at 225g.
  4. At 2:00, pour 55g of water in a spiral, stop 280g.
  5. At 2:15, pour the last 45g of water in a  spiral, ending in the center at 325g on the scale.
  6. Total brew time: 3:15-3:30 

Kenya Gamba Carbonic Natural

Brewing Device: Aeropress

Dose: 16g

Grind: Medium-fine, a bot finer than table salt - 15 on a Mahlkonig EK43

Water: 240g -210F

Brew Style: inverted, double filter

  1. Add coffee, pour in 100g.
  2. Stir for 10 seconds.
  3. Pour remaining 140g of water.
  4. At 2:00, carefully flip over, pull up plunger slightly to create a seal,
  5. At 3:15, plunge for 45-60 seconds.