Washed SL28, SL34, SL14
Kanungu - Kingha Collective
Juicy, stone fruit, apricot, black tea, peach.
Kingha Estate is located in a pretty remote area in the south west, about 10 hours drive from Kampala. It is a farm currently being planted aiming at soon having about 12 hectares planted with coffee, SL 28 variety only. It also operates as a washing station for small scale farmers (outgrowers) in the area. There are a lot of smallholders there, but hardly any companies are investing in the value chain or doing quality. It's next to national parks for both Gorillas, and other game. The coffee from the farm itself is named Kingha Estate, the coffee from the outgrowers is called Kingha Collective.
Kingsley Griffin, originates from Canada. He bought a piece of land and figured it would be easy, but quickly realized coffee farming and processing is more complicated than what it seems. Now, after some years he's totally on top of things and is only focusing on quality. Besides producing coffees from he's own farm he is also working with some carefully selected outgrowers in the region.
|Variety||100 % Arabica SL28, SL34, SL 14|
|Roast Master, Quality cupper & Barista||Søren Stiller Markussen.|
|Dosering||20g dobb shot|
|Vægt i væske||40 g.|
|Ekstraktion rate||20/40= 0,48%|
The dose is calculated using a 20g porta filter Min dose 19g/Max dose 21 g. pr dobb espresso.
This coffee is ideal to brew on Siphon, Chemex, Hario, Stagg fellow and December dripper Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.
Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".
Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.
Building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.
Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Vise versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on brew guides