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Ikore Kofi Kenia Kirinyaga AA
Coffee
- Origin
- Kirinyaga, Kenya 🇰🇪
- Roast
- Light
- Processing
- Washed
- Varietal
- SL28, SL34
- Elevation
- 1,100-1,800 MASL
Brew Profile
- Brew Ratio
- 1:16
- Temperature
- 96°C
Single Serve
Bloom
96°
40s
P1
95°
30s
P2
95°
30s
P3
95°
Batch
Bloom
96°
40s
P1
95°
35s
P2
95°
35s
P3
95°
Aiden App Quick-Input
Enter these settings top-to-bottom in the app's Create Profile screen.
- Temperature
- 96°C
- Coffee-to-Water Ratio
- 1:16
- Bloom
- ON
- Bloom Ratio
- 1:2.5
- Bloom Time
- 40s
- Bloom Temperature
- 96°C
- Single Serve Pulses
- Number of Pulses
- 3
- Time between Pulses
- 30s
- Pulse 1
- 95°C
- Pulse 2
- 95°C
- Pulse 3
- 95°C
- Batch Pulses
- Number of Pulses
- 3
- Time between Pulses
- 35s
- Pulse 1
- 95°C
- Pulse 2
- 95°C
- Pulse 3
- 95°C
Notes
Sourced from Ikore Kofi, a specialty importer working with Valencia Roasters (est. 2014). Kirinyaga county, on the slopes of Mt Kenya at 1,100–1,800 MASL. SCA 87+.
Expect floral aromas, stone fruit, and citrus brightness, with dark chocolate on the finish. The double-washed SL28/SL34 profile delivers a clean, complex, and structured cup.
Profile based on Coffee Collective Kenya Kieni AB and La Cabra Kiamugumo — both Kenyan SL28/SL34 washed light roasts. Bloom pushed to 96°C (La Cabra approach) to drive extraction from dense beans. Pulse temps at 95°C — warmer than Kieni to accentuate brightness, with a wider bloom ratio (1:2.5) for thorough degassing.