Kenya Devil Fruit – beans for filter coffee

Nie każdy się nad tym zastanawiał, ale to prawda. Jeżeli nie gryziemy na sucho ziaren kawy, a zwyczajnie ją parzymy wodą. Dlatego też kawa w Twojej filiżance składa się głównie z wody.

Jakiej wody do kawy najlepiej użyć? Przeczytaj nasz artykuł i sprawdź jaka woda będzie najlepsza do zaparzenia kawy.

Nie każdy się nad tym zastanawiał, ale to prawda. Jeżeli nie gryziemy na sucho ziaren kawy, a zwyczajnie ją parzymy wodą. Dlatego też kawa w Twojej filiżance składa się głównie z wody.

Drip Hario V60 to najpopularniejsza metoda wśród alternatyw. Chętnie parzą ją nasi kawosze w domach ale też sięgają po dripa bariści w kawiarniach. Przeczytaj artykuł o Dripie V60 i dowiedz się jak zaparzyć w nim kawę. .

Lubisz intensywność smaku? Kenia Devil Fruit parzona w tej metodzie będzie intensywniejsza niż z dripa i pozostałych metod.

Możemy się licytować: drip czy Kalita. Jedno jest pewne, w żadnej metodzie alternatywnej nie dostaniesz naparu o tak mocnym smaku, jak z Kality. To ulubiona metoda całej naszej palarnianej załogi, dlatego przeczytaj artykuł o tym jak zaparzyć kawę w dripperze Kalita..

Jeśli nie przepadasz za wysoką intensywnością smaków i wolisz łagodny smak, kawa Kenia Devil Fruit będzie dla Ciebie idealna. Chemex sprawia, że kawowy napar staje się delikatnym i podbija jego słodycz.

Chemex to legendarny zaparzacz do kawy. Może Ty też go masz? Odwiedź nasz artykuł i dowiedz się jak parzyć kawę w Chemeksie.

AeroPress jest metodą, która podbija w kawie owocowe smaki. Jeśli lubisz owoce, sięgnij po Kenię Devil Fruit w tej metodzie!

Istnieje wiele mistrzowskich przepisów na tę metodę. AeroPress daje wiele możliwości parzenia, dlatego przygotowaliśmy artykuł, który ujawnia, jak parzyć kawę w AeroPressie.

Kawy parzone w batch brew mają podobny smak do kaw z dripperów. Jeśli lubisz kawę, która parzy się sama i dzieje się to szybko - pokochasz ekspresy przelewowe. Każda kawa lubi się z przelewem, Kenia Devil Fruit również!

Na naszym blogu znajdziesz artykuł o parzeniu kawy w przelewie. To świetna możliwość żeby poznać przepisy i porady dotyczące przelewów. Nie zawahaj się go użyć.

Why is the Roastains roaster the best source of coffee?

We are a small, local coffee roaster. The beans we choose are grown by farmers who have small plantations, and their annual harvest is often less than the weekly demand of a big-box store. That's why, you won't find our coffees in the market. We love quality and uniqueness. We roast our coffee every day and know absolutely everything about our beans.

That's why you can buy packages filled with fresh coffee that comes from a verified source. What's more, below you'll learn all about the country, region, plantation and processing of the coffee that could be in your home in just three days!

Devil Fruit coffee from Kenya for alternatives - take a look at it

Kenya Devil Fruit coffee - highlights

• Origin: Kitale, Trans Nzoiya, Northern Rift Valley, Kenya
• Producer: Kaitet Tea Plantations
• Farm: Endebess Estate
• Altitude: 1600-1800 m.a.s.l.
• Specie: Coffea Arabica
• Varietal: SL28, SL34, Batian, Ruiru
• Processing: dry (natural)
• Harvest: current crop
• Quality: specialty, 88,5 points in cupping from our Q Arabica grader

Explore the Rift Valley region

The Rift Valley contains the Cherangany Hills and a chain of volcanoes, some of which are still active. The Cherangany Hills are one of Kenya's five major forest and river basin areas and cover three counties, namely Trans Nzoia, Elgeyo Marakwet and West Pokot. The Endebess Estate farm is located at the foot of Mount Elgon, an extinct shield volcano on the border of Uganda and Kenya.

Explore Endebess Estate Plantation

In the northern part of Kenya's Rift Valley, near the town of Kitale in Trans Nzoiya County, is the Endebess Estate Plantation. The area of the entire farm is as much as 758 hectares. Coffee is grown on the unique volcanic soil on 248 hectares.

Since the 1940s, Endebess Estate has processed its own coffee, as well as that of neighboring small producers. The farm was once owned by EW D'Ollier. In 1976 it was sold to Gatatha Farmers Co Ltd. and then in 2011 to its current owner and manager, Kaitet Tea Plantations.

Learn about the processing of Kenya Devil Fruit!

Our Kenya Devil Fruit is a naturally processed coffee, it was processed on the farm. The hand-picked coffee cherries were washed in fresh water from the Koitobos River and then sun-dried on African beds. At the Endebess Estate plantation, sun-drying coffee usually takes 21 to 28 days, and the beans are turned at least four times a day.

Read our article on natural processing and learn how the process works.

Natural processing of coffee from Kenya

As you probably know, coffee is processed at special stations. Few coffee farms can afford to process their own, so farmers band together in coffee communities and bring their harvest to nearby stations. Each community needs its own representatives. A cooperative board of directors is elected, which controls, decides and completes all the paperwork related to the station's operations, as well as the sale of processed coffee, or settlements with farmers. When the term ends, new board representatives are voted in.

What is clear is that it would be best for those on the board to stay on for another term. But what can be done to make that happen? It is necessary to "tafadhali watu," meaning to please the people. We Poles know very well that we are most satisfied with the cash, in Kenya it is not different at all!

And now choose wisely here: interesting for Europeans and the rest of the world natural processing from Kenya, which is risky through high losses, or perhaps the well-known wet processing, embraced to perfection?

As I mentioned earlier - dry processing is a poorly controlled process that causes high losses. This is due to the fact that when drying cherries, there is a high risk that mold will form and some may be removed.

Another aspect in favor of the standard washed process is that drying coffee on African beds or patios takes up a great deal of space - as much as three times more than washed. Drying takes about 21 days, another argument against, because time is also money.

The price of naturali from Kenya is six times higher than washed coffees, and yet this processing is still not profitable.

Who can afford dry processing? Independent farmers and owners of processing stations. Natural from Kenya is only for the bigger players.