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Kenya Endebess

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    Kenya Endebess
    • Country: Kenya
    • Region: Trans-Nzoia County
    • Farm: Endebess Estate
    • Altitude: 1,600–1,800 MASL
    • Variety: SL 28, SL 34, Batian, Ruiru 11
    • Processing: Natural
    • Enjoy as Espresso or Filter

    Tasting Note: Hibiscus, strawberry, orange blossoms
    This coffee is very rich, high in sweetness, complex and floral with notes of strawberries, marmalade and hibiscus.


    Roast to Order:
    • Roast: Every Monday
    • Dispatch: 1-3 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)


    Background:

    The Endebess Estate is located in the northern part of Kenya’s Rift Valley, near the market town of Kitale in Trans-Nzoia County. The farm measures about 758 hectares, a third of which is used to grow coffee. The varieties on the farm are predominantly SL28, SL34, Batian and Ruiru 11. The region’s soil is mostly clay loam and sits on the eastern slopes of Mount Elgon, an extinct volcano on the border of Uganda and Kenya. The flowering happens between February and April and the harvest takes place between October and January. For this particular lot, the coffee cherries are picked at the peak of ripeness, when the red hue edges on purple. Right after picking, the harvest is hand-sorted for damaged or unripe cherries, and foreign matter.

    The cherries are then spread in a thin layer on raised beds, and slowly dried between 21 and 35 days depending on weather conditions. They are moved around four times a day to promote even drying and prevent mold from setting; and covered both during the hottest time of the day to avoid damaging the cherries, and at night to prevent moisture reabsorption as the temperature cools and the air becomes more humid.

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