Roasting now! Last day to order is December 27th. Order in the next
Kenya Sirikwa
Balanced Profile | Light roast
Tasting Notes: Lemon, Grapefruit, Brown Sugar
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Whole Bean
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Ground
You can select the shipping date at checkout.
IT ALL STARTS AT THE COFFEE FARM
Kenya is a powerhouse of coffee production. It supplies just a small percentage of the world’s consumption, but makes up for this fact in the truly unique flavor of its coffee. What makes Kenyan coffee special is its meticulous processing, oftentimes this is a washed process due to cultural preference and auction standards. This results in a clean cup with vibrant acidity, most times likened to tropical fruit. Cultural ties to coffee production in Kenya run deep, with small farms paving the way for its legacy. About 70% of Kenya’s coffee is produced by smallholder farmers who sell their coffee to washing stations, where it is processed and sold. Around 6 million people in Kenya are either directly or indirectly supported by coffee production.
Rudi Petik Kopi, Naringgul, Java
TRACEABILITY
COUNTRY
Kenya
REGION
Western Rift Valley
IMPORTER
Crop to Cup
VARIETAL
SL28, SL34, Ruiru 11, Batian
PRODUCER
800 Smallholder Farmers
PROCESSING
Washed
ALTITUDE
1600-2200 Meters
PRICE TRANSPARENCY
$7.30
Price paid by Driftaway
$0.05
Driftaway's World Coffee Research contribution per pound
AVERAGE CUPPING SCORE
86
/100
86
SCAA Cupping Score
100% (in 2023)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from November 03 to November 28 in Brooklyn. We use the Loring Kestrel roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week at our roastery in Williamsburg, Brooklyn. Each cupping is conducted by Ian T., Anu M., and Suyog M. using standard equipment, and is logged by our Q-certified cupper Ian T. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
PRODUCTION AND SHIPPING
Less than 24 hours after roasting, we bag your coffee in our production facility in Greenpoint, Brooklyn. Our production team is led by Torie, and supported by a rotating cast of local artists, musicians and independent professionals.
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.
View other posts about how to make better coffee at home on our blog Coffeecademy.
