https://old.bill.dev/tags/kenya/ Recent content in Kenya on Bill Glover Hugo en-gb hello@bill.dev (Bill) hello@bill.dev (Bill) Sun, 22 Sep 2024 19:05:36 +0100 https://old.bill.dev/notes/advent-of-coffee-2022/20221222-day22-muthuaini/ Thu, 22 Dec 2022 11:30:00 +0000hello@bill.dev (Bill) https://old.bill.dev/notes/advent-of-coffee-2022/20221222-day22-muthuaini/ <h2 id="day-22">Day 22</h2> <table> <tr><th>Name</th><td>Muthua-ini</td></tr> <tr><th>Grower</th><td>A collective of smallholder farmers</td></tr> <tr><th>Origin</th><td>Kenya</td></tr> <tr><th>Variety</th><td>SL-28, SL-34</td></tr> <tr><th>Process</th><td>Washed</td></tr> <tr><th>Roast</th><td>Light</td></tr> <tr><th>Acidity</th><td>Grape</td></tr> <tr><th>Mouthfeel</th><td>Silky</td></tr> <tr><th>Hints of</th><td>Blackcurrant coulis</td></tr> <table> <h3 id="preparation">Preparation</h3> <p>Time: 11:30</p> <p>Washed the filter, warmed the mug and prepared hot water. Water temperature was 95.4ºC. Measured 22g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.</p> <h3 id="observation">Observation</h3> <p>The grounds smelled like cloves. Not the strong fresh clove smell, but the weaker, more subtle smell of cloves that have been allowed to sit in the open for a while.</p> https://old.bill.dev/notes/advent-of-coffee-2022/20221216-day16-kaiguri/ Fri, 16 Dec 2022 11:30:00 +0000hello@bill.dev (Bill) https://old.bill.dev/notes/advent-of-coffee-2022/20221216-day16-kaiguri/ <h2 id="day-16">Day 16</h2> <table> <tr><th>Name</th><td>Kaiguri</td></tr> <tr><th>Grower</th><td>A collective of smallholder farmers</td></tr> <tr><th>Origin</th><td>Kenya</td></tr> <tr><th>Variety</th><td>SI-28, SL-34</td></tr> <tr><th>Process</th><td>Washed</td></tr> <tr><th>Roast</th><td>Light</td></tr> <tr><th>Acidity</th><td>Grape</td></tr> <tr><th>Mouthfeel</th><td>Round</td></tr> <tr><th>Hints of</th><td>Blackcurrant</td></tr> <table> <h3 id="preparation">Preparation</h3> <p>Time: 11:30</p> <p>Washed the filter, warmed the mug and prepared hot water. Water temperature was 96.2ºC. Measured 22g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.</p> <h3 id="observation">Observation</h3> <p>The coffee grounds reminded me of fresh kindling. A freshness about to be lost to the smell of a roaring fire.</p> https://old.bill.dev/notes/advent-of-coffee-2022/20221205-day05-ndundu/ Mon, 05 Dec 2022 11:30:00 +0000hello@bill.dev (Bill) https://old.bill.dev/notes/advent-of-coffee-2022/20221205-day05-ndundu/ <h2 id="day-5">Day 5</h2> <table> <tr><th>Name</th><td>Ndundu</td></tr> <tr><th>Grower</th><td>A collective of smallholder farmers</td></tr> <tr><th>Origin</th><td>Kenya</td></tr> <tr><th>Variety</th><td>SL-28, SL-34</td></tr> <tr><th>Process</th><td>Washed</td></tr> <tr><th>Roast</th><td>Light</td></tr> <tr><th>Acidity</th><td>Grape</td></tr> <tr><th>Mouthfeel</th><td>Tea-like</td></tr> <tr><th>Hints of</th><td>Blackcurrant & bergamot</td></tr> <table> <h3 id="preparation">Preparation</h3> <p>Time: 10:30</p> <p>Washed the filter, warmed the mug and prepared hot water. Water temperature was 94.2ºC. Measured 21g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.</p> <h3 id="observation">Observation</h3> <p>The grounds reminded my of freshly pealed parsnip. Distinctly sweet but earthy, with a hint of apple. In the mug the armoa shifted, giving off a hint of berry or bramble.</p>