COMPONENTS
50% Kenya
ORIGIN: Kirinyaga
VARIETAL: SL-28, SL-34, Ruiru 11, Batian
PROCESS: Fully Washed
50% Peru
ORIGIN: Santo Tomas, Cajamarca
VARIETAL: Typica, Catuai, Pacamara
PROCESS: Fully Washed
SOURCING
Kii, Kenya
PRODUCER: 1215 Small Producers
RELATIONSHIP: Second year of purchasing
ORIGIN PARTNER: KenyaCof
ALTITUDE: 1600 - 1900 masl
HARVEST: Otober to January
Ukuku, Peru
PRODUCER: 33 small producers
RELATIONSHIP: Fourth year of purchasing
ORIGIN PARTNER: Caravela
ALTITUDE: 1700 - 2000 masl
HARVEST: May - September
Pour Over Recipe
- DOSE - 5g to 6g per 100ml of water
- GRIND - Medium
- TEMP - 98 to 100°C
- TIME - 3 to 5 min total
This is Seven Seeds' own pour over guide. It is a ratio rather than a fixed dose, so scale it to your brewer: 20g of coffee works out at roughly 330g to 400g of water. For more body and intensity, go a little finer or add 2g to 3g per 100ml. For a brighter, lighter cup, go coarser, take 2g to 3g away, or pull the brew a little shorter.
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