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Kenya New Irati AA

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    Kenya New Irati AA

    Enjoy as black Espresso or Filter.
    Light roasted coffee tastes best at 10-28 days.

    • Country: Kenya
    • Region:  Muranga
    • Coop.: Kangiri F.C.S.
    • Altitude: 1,650 - 1,800 MASL
    • Variety: SL 28, SL 34, Batian, Ruiru 11
    • Processing: Washed

    Tasting Note: Bright acidity, syrupy body with strawberry, hibiscus and honey.


    Roast to Order:

    • Roast: Every Monday
    • Dispatch: 1 to 3 days after roasting
    • Whole bean only

    Recommended Recipes:
    Espresso: 
    20g:60g, 21-23 seconds, 94°C. (1:3 ratio)

    V60:
    15g:250g, 3 pulses, 2:30-2:45 minutes, 96-98°C. (1:16.5 ratio) 

    Batch Brew:
    94-96°C. (1:16 ratio)

    New Irati is located in the Muranga district and is one of Kangiri FCS ‘s five washing stations. It counts 618 members who produce about 570 bags per year. Most of the farmers delivering coffee cherries to New Irati grow SL28 and SL34 varieties.

    The region’s soil is mostly clay loam and sits on the southeastern slopes of the Aberdare Mountain Range. The flowering happens between February and April and the harvest takes place between October and December. The water used for processing comes from the nearby Irati river. The cherries are hand-sorted before pulping. The resulting parchment coffee is then fermented overnight in tanks in order to break down the remaining mucilage. After fermentation, the parchment is then washed and graded into P1, P2, P3 and P lights. The last stage is the drying, done on African raised beds, which takes between 9 and 15 days.