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01
Kenya

Kenya

Kenya

Kenya

Kenya

Kenya

Kenya

Kenya

Kenya

Aromatic notes
Blackcurrant, plum, cola , vanilla, butter
Coffee/Farm
Kii AA
Altitude
1300-1900
Location
Kirinyaga
Varieties
SL28 e SL34
Process
Lavato
Origins
Africa

1.17331° S, 36.83123° E

The process
001

There are six ways to prepare single-origin coffee

01
Aeropress
Instructions
1. Heat the water to 94 °C
2. Wet the filter
3. Add the coffee (15 gr.)
4. Pour over the water
5. Leave to infuse for 60 s
6. Stir
7. Insert the plunger, press down to extract
02
V60
Instructions
1. Heat the water to 94 °C
2. Wet the filter
3. Add the coffee
4. Perform a pre-infusion
5. Add water and extract (brew ratio 60 g/l)
03
Chemex
Instructions
1. Heat the water to 94 °C
2. Wet the filter
3. Add the coffee
4. Perform a pre-infusion
5. Add water and extract (brew ratio 60 g/l)
04
Mokkamaster
Instructions
1. Wet the filter
2. Add the coffee
3. Turn on and leave until the extraction process has finished
05
Cold Brew
Instructions
1. Insert the metal filter
2. Add the coffee and wet it
3. Add the paper filter to the coffee
4. Add a carafe under the dispenser
5. Open the tap and wait for the extraction to finish
06
Moka
Instructions
1. Put the coffee into the filter without pressing it down
2. Heat the water to 80° and pour it into the base until it is just touching the valve (heating the water first reduces the extraction time and any bitter and burnt notes)
3. Put the filter with the coffee into the top of the base, screw on the top part
4. Place the moka pot on the lowest heat setting and with the lid open
5. When the coffee starts to rise, wait about 1 minute, then remove the moka from the heat
Products
002

A journey into the flavour of a country and its terroir

A single-origin coffee is natural and offers specific, unique aromas and particular notes. It emits a seductive fragrance, has a more intense flavour and possesses superior organoleptic properties. All the single-origin products in the 23° collection come from carefully selected places, lands and hands