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Kenya Honeybush

Our Price: £3.95
 
Product Description

100% Arabica

Kenya Honeybush

Perfect for: Cafetiere / Filter / Espresso

Strength: Full Medium

Type: Speciality - Origin

Region: 
Kirinyaga - Kenya

Filter/Cafetiere: Citrus lemon upfront with a caramel body and hints of kumquat with a floral tea aftertaste.

Espresso: Beautiful citrus lemon upfront with hints of kumquat, caramel through the body with a floral tea aftertaste.


Owner
Various Small Hold Farmers

Location
Kirinyaga - Kenya

Season
October - December

Preparation
Washed

Altitude
1400 – 2000 masl


For Filter / Cafetiere

22 grams of coffee extract 440 millilitres of espresso. Temp of Water 92 degrees.

Aroma Notes: Citrus lemon with subtle hints of Caramel.

Tasting Notes: Citrus lemon upfront with a caramel body and hints of kumquat with a floral tea aftertaste.

Tactile Note: Citrusy, sweet and smooth would go great with a light breakfast of eggs or toasted croissant.

For Espresso

16 grams of coffee extract 34 millilitres of espresso. Temp of Water 93 degrees.

Aroma Notes: Lemon initially with strong floral tea undertones.

Tasting Notes: Beautiful citrus lemon upfront with hints of kumquat, caramel through the body with a floral tea aftertaste.

Tactile Notes: Citrus, smooth & warming would be great served with a light breakfast or after dinner.


Kenya is famous for delightful coffees and the Honey Bush Estate produce a fine example. Grown in the foothills of Mount Kenya with nearby tea plantations, the two great Kenyan varietals SL-34 and SL-28 combine to produce a wonderful, yet affordable speciality grade coffee.

To further enhance the naturally exciting coffee they roast and age the beans in Oak barrels to create an enzyme reaction that results in an extremely smooth cup. Ageing in Oak or Chestnut wooden barrels has a noticeable improvement to the cup after just 90 days but aged for longer the beans take on a completely new and improved flavour and mouthfeel.

Green coffee beans, stored correctly, continue to improve for up to 40 years. Only a handful of speciality coffee roasters age their coffees, making them rare but worth waiting for.



 
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