Rhino Farm AB | Kenya

Sourced from Nakuru County in Kenya, this coffee was produced by Jacob Kibiri. Thanks to his scientific approach to farming, this coffee is exceptionally clean and high quality. It's double-washed, then dried on raised beds. With extended gravimetric and optical sorting.

The result is a coffee with savory and sweet notes, a clean body, with a delicate citrus acidity.

Producer: Jacob Kibiri

Origin: Nakuru County, Kenya

Varietal: Batian

Process: Double washed

Roast Level: Light/Medium - 11% development with extended drying and maillard phase

Notes: Lemon zest, bright acidity, sweet/savory finish

Brewing Recommendations

This coffee is roasted primarily for pour over and batch brew. It pulls a good shot of espresso, but you may need to grind it finer than you expect for good results.

At the shop, our pour-over recipe is 22.5 grams to 350g of water.