Coffee Plant COFFEE PLANT - kawa w saszetlach Kenia Tegu Drip Bag - 10 saszetek 11 g

Each box contains 10 sachets, each with 11 g of coffee. The drip bag is an ideal solution for specialty coffee enthusiasts who value convenience and quality. The sachets are lightweight and compact, making them perfect for travel, business trips, and work. All you need is a cup and hot water to enjoy aromatic, pour-over specialty coffee in minutes.

Origin: Kenya

Region: Nyeri

Processing: Fully washed

Variety: SL28, SL34, Ruiru 11

Altitude: 1700 m a.s.l

ABOUT THE COFFEE

Tomato notes take center stage in the aroma, reminiscent of tomato leaves – distinct and very characteristic. They are accompanied by sweet caramel and slightly underripe peach.

The flavor profile is even more complex – the tomato character combines with notes of redcurrant, peach, and caramel. The coffee has a high, almost sparkling acidity associated with currants and a clear, slightly umami character that creates its dry twist.

The body is high and smooth, and the aftertaste is long and fruity, with a delicate, dry accent. This is a direction you will also see in subsequent coffees from Kenya from this year's harvest.

ROASTER'S OPINION

At the Tegu washing station, the coffee undergoes multi-stage wet processing characteristic of Kenya. After initial selection, the cherries go to the first fermentation stage, which lasts about 24 hours. They are then washed and moved to another fermentation tank. After the pulp is removed, the beans go into washing channels where lighter beans (so-called floaters) are separated, and the heavier ones are thoroughly cleaned of the sticky layer surrounding the bean (mucilage).

The next stage is soaking the beans again for about 24 hours. This process promotes the development of amino acids and proteins, which translates into higher acidity and greater complexity of the fruity profile – a key element of Kenyan coffees. Finally, the beans are spread in a thin layer on African beds, where they initially lose some moisture quickly, and are then regularly turned and dried until they reach about 11% moisture.

After drying, the coffee is hulled, packed, and undergoes a short stabilization stage before export.

RECIPE

From currant to tomato: in all conditions

Open the sachet. Remove the filter and tear off the top strip along the line marked OPEN..

Place the filter on the mug. Unfold the paper wings and hook the filter onto the rim of a tall mug..

Pour hot water. Pour hot water (90–95°C) over the filter twice. Pour a total of 160–180 ml in two portions, allowing the water to slowly permeate through the coffee..

Enjoy the taste wherever you are!

After brewing is complete, remove the filter from the mug and enjoy wherever you are.

Store in a cool, dry place.