Kenya Kathakwa Aa: Sample Coffee Roasters

Kenya
Kathakwa
Aa

We find flavours of raspberry, blood orange, pink grapefruit

Acidity

This coffee comes from Kenya, and the Embu county. It's a region we've always enjoyed, and have shared previously all the way back in 2017.

Kathakwa Coffee Factory lies on the rich volcanic soils near Mt Kenya, at a relatively high 1,600 meters above sea level.

View of Kathakwa Coffee Factory

Around 3,500 different farmers contribute coffee to Kathakwa, and their crops are mostly SL28 and SL34 varietals (Embu is one of the last counties in Kenya to adopt the newer Ruiru and Batian varietals which were developed to increase yield and added defence against pests).

View of Kathakwa Coffee Factory

An example of the tracking and traceability of lots at Kathakwa Coffee Factory

Domonic, Kathakwa’s factory manager, fully documents each lot of coffee received from each farmer, and throughout its processing journey it’s identified and recorded.

Altitude

You may have noticed the almost ubiquitous references to altitude when specialty coffee roasters talk about coffee – it’s on almost every bag of coffee you’ll have enjoyed from us.

At high altitude the temperature is colder and more stable, and greater levels of rainfall and fast drainage down steep mountain slopes give coffee trees very different growing conditions. These combine to slow the fruit’s maturation process and provide time for more complex sugars to develop in the fruit.

High altitudes tend to produce higher acidity and great complexity, with more florals and aromatics present. Coffee from lower altitudes tend to have more muted but sweet earthy flavours often imagined as an intense ‘coffee’ flavour.

Elevation is not the only geographic factor in a coffee’s quality and development. The latitude (its distance from the equator) is just as important as altitude, as it’s also a big factor in temperature and rainfall.

Sourcing and ingredients

100% SL28, SL34 coffee beans, provided by Cafe Imports and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Kathakwa
Country: Kenya
Region: Embu
Altitude: 1600m above sea level
Varietals: SL28, SL34
Process: Washed
Body: Light-medium
Acidity: Bright
Tasting notes: Raspberry, blood orange, pink grapefruit
Roast style: Omni

Varietals

SL28 varietal

SL28 was developed in 1931 by Scott Laboratories to suit the growing conditions in Kenya. The varietal is known for its exceptional cup quality

SL34 varietal

Developed by Scott Laboratories in Kenya, the SL34 varietal was designed to be high yielding with good cup quality.

The location

Coffee from Kenya

Alongside Ethiopia and Colombia, Kenya is one of the origins we get most excited about at the roastery. It exports some of the most vibrant, bright, and unique coffees in the world.

The Embu region of Kenya

Named after the town of Embu, also near Mount Kenya and its fertile growing conditions

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.