Drip Coffee Kibobo – Kenya
region
proceedings
altitude
sieve
variety
producer
attributes
Drip Coffee Kibobo – Kenya
Out of Stock
12,75€
region
proceedings
altitude
sieve
variety
producer
attributes
Profile
Sabor
SCA Points
New coffee coming to us from one of the main Kenyan coffee production areas; Nyeri. Kibobo, which means hippopotamus in Swahili, comes to us thanks to the work of a local cooperative founded in 2009 and supported by the Kenyan government in order to improve and address various challenges that coffee farmers faced, related to production, quality and marketing.
Kibobo is a sweet and floral coffee with notes of orange and violet and a sweetness reminiscent of dark chocolate. Its unmistakable floral aroma and medium citric acidity make this coffee a staple for all lovers of alternative extraction methods.
Box contents: 7 units of single-dose Drip Coffee
This coffee comes to us from the Nyeri coffee-growing region, one of the most important in the country, located in the western half and north of the capital Nairobi. It has been produced by a local cooperative, founded in 2009 and supported by the Kenyan government in order to improve and address various challenges faced by coffee farmers, related to production, quality and marketing.
The Nyeri coffee-growing region located between 1600 and 2200m altitude provides us with exceptional coffees due to its climate whose temperature ranges between 10 and 30ºC. Annual rainfall is about 1000mm, with soil rich in minerals, with a volcanic bottom and well drained.
Drip-Coffee Recipe
Heat 200ml of water to 94º >> Pour 30ml and wait 30sec >> Pour the rest and wait 2:00min >> Your coffee is ready, enjoy it.
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Grinding
What is the exotic, traditional and funky profile?
We divide our coffee menu into 3 different profiles; exotic, traditional and funky. We also give 3 points to each profile that helps us differentiate its intensity, that is; a level 3 exotic profile would be our most exotic coffee, while level 1 would be the most moderate.
We classify our coffees with fruity and floral flavors, with a silky body and bright acidity, as an exotic profile. We classify our most classic coffees with chocolate flavors, nuts with a pronounced body and low acidity as a traditional profile. Coffees for everyone.
We classify our most experimental coffees as a funky profile with vinous and boozy flavors with a pronounced body and complex acidity, only for open minds.
How are specialty coffees rated?
Specialty coffee is scored taking into account its characteristics, both the bad, which would be the defects, and its virtues, through a protocolized system called Brazilian tasting, which would be the way to undress the coffee. Coffee always has to be CLEAN (free from defects) and SWEET because it reflects that the coffee fruit has been grown, harvested and processed correctly. Some of the attributes that are valued to have a final score are: aroma, fragrance, sweetness, body, acidity, cleanliness and the general opinion of each taster. All of these attributes are judged resulting in a final score, which to be classified as a specialty coffee must be at least 80 points. At Hidden we only work specialty coffee from 84 points.