kenya coffee
Kenya Kiangai AA Washed (Single Origin Filter)
by manta ray coffee roasters · nunawading, australia
you'll taste honey before honeycomb. this is kenya kiangai aa washed (single origin filter), a honey kenya from manta ray coffee roasters.
honeyhoneycombtomato
the bean
- origin
- kenya
- region
- kirinyaga
- process
- honey
- status
- in stock
the kenya kiangai aa from manta ray coffee roasters is a single origin filter coffee grown in kirinyaga, kenya. despite the name including 'washed', the listed process is honey, meaning some fruit mucilage is left on the bean during drying, which adds body and sweetness. in the cup it delivers honey and honeycomb sweetness alongside a savoury tomato character that gives it real complexity. graded aa, it comes from larger, denser beans. brew it as a filter, whether v60, chemex or batch, using a medium-fine grind and water around 93, 94 celsius to let those contrasting sweet and savoury notes come through clearly.
common questions
What does Kenya Kiangai AA Washed (Single Origin Filter) taste like?
it tastes of honey and honeycomb sweetness with a distinctive savoury tomato note. the honey process contributes extra body and a natural sweetness that ties those flavours together.
How is Kenya Kiangai AA Washed (Single Origin Filter) grown and processed?
it is grown in kirinyaga, kenya, and processed using the honey method, where some fruit mucilage remains on the bean during drying. it is graded aa, indicating larger, denser beans.
How should I brew Kenya Kiangai AA Washed (Single Origin Filter)?
it is roasted and intended for filter brewing, so a v60, chemex or batch brewer suits it well. a medium-fine grind and water around 93 to 94 celsius will help balance the sweet honey and savoury tomato characters.
about manta ray coffee roasters
nunawading's coffee scene has always moved at its own pace, anchored by places that understand their neighborhood without trying to reinvent it. while flashier spots chase trends, manta ray coffee roasters on beech street keeps doing what independent roasters do best: staying consistent, staying real. you won't find them making grand gestures or chasing whatever's popular this month. their regulars keep coming back because the coffee works, the atmosphere feels right, and nobody's trying too hard to impress you. it's the kind of place that builds loyalty slowly, one cup building on the last. when specialty coffee gets overcomplicated elsewhere, this is where things stay grounded. saturday mornings bring the steady flow of locals who've made this their routine.
all coffee from manta ray coffee roastersnunawading, australia
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