Kenya Mugaya AA

Thomas Bomford Thomas Bomford’s brew

about 6 years ago

This Kenyan had both the body and acidity of a ripe, fleshy stone fruit. The finish lingered with notes of Rhubarb and light, malty caramels. The V60 gave some great clarity to all the fruitiness and the body held well (the Kalita would've probably been a little too heavy). I just happened to have another Kenyan on my counter when the delivery arrived and decided to cup them next to each other. On the cupping table the Mugaya started smooth and creamy but developed an intriguing juiciness I really want to explore. I have a feeling this coffee would be a stand out espresso.

Brewed with V60:

  • V60
  • 15g Beans
  • 250ml Water
  • 2m 30s Brew time

Thomas brewed using a 6 : 100 ratio of coffee:water.