Njemu 'Espresso' – Kenya
It’s truly an honour to call Simon and Irene Nyaga direct trade partners. We’re in excellent company with a small network of admired roasters who also fostered relationships with Njemu Estate. Partnerships must be selective, and we don’t take that for granted.
A developed espresso roast has revealed richer qualities that complement the bold fruit acidity of the SL-28 and SL-34 varieties. Fruit-forward, yet chocolatey – who says you can’t have it all?
Pickup available at Wagstaff Warehouse
Usually ready in 24 hours
Njemu 'Espresso' – Kenya
300g / Whole bean
Wagstaff Warehouse
50 Wagstaff Drive
Toronto ON M4L 3W9
Canada
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VARIETAL
SL-28, SL-34, Batian
PROCESS
Washed
ALTITUDE
1650.00
Origin
Kirinyaga County, Kenya
People & Place
Irene & Simon Nyaga, Njemu Coffee Estate
Njemu is a small coffee estate led by Iren and Simon Nyaga. With just over three hectares of farmland, they’re much less focused on volume than they are on quality and family legacy; the farm is named after the Nyaga’s two sons and resides on the same land Simon grew up on. Their handpicked cherries go through three rounds of washing and sorting, providing immaculate quality from one of the most revered coffee regions in the world.
The Land
Kirinyaga County, Kenya
Situated in the south of Mt. Kenya is Kirinyaga County, endowed with forest cover, diverse wildlife, and some of the best coffee agriculture in the world. Kirinyaga has a tropical climate and an equatorial rainfall pattern. Conditions are influenced by its position along the equator and its position on the windward side of Mt. Kenya. Kirinyaga translates to “the dwelling place of God” in the Kikuyu language.
BREW METHODS & RECOMMENDATIONS
DRIP
Flavours of Grapefruit and Chocolate covered black currant. High acidity, medium sweetness and full body.
Brewer: V60
Ratio: 1:15
Coffee: 20g
Water: 300g
Brew Time: 3 minutes
Rest Period: 7 days
ESPRESSO
Flavours of Black currant and Dark chocolate. Medium acidity, low-medium sweetness and velvety body.
Ratio: 1:2
Coffee: 18g
Water: 36g
Brew Time: 28 seconds
Rest Period: 7 days
IMMERSION
Flavours of Red globe grape and Dark chocolate. Medium acidity, medium sweetness and smooth body.
Brewer: AeroPress
Ratio: 1:16.25
Coffee: 16g
Water: 260g
Brew Time: 2m45s - 3m
Rest Period: 7 days