STORY The Gondo Factory Washing Station sits at around 1900 masl in the Mathioya area of Muranga County. There is a lot of competition in the area, with many of the farmers surrounded by several wet mills. Farmers are free to choose where they want to deliver their cherries as members. Due to the traditional auction system in Kenya, higher quality is rewarded with higher prices. The better washing stations will attract more farmers by producing coffee that commands the highest prices, as they can afford to pay farmers with more money. SENSORY This lot has the trademark vibrancy and sweetness of high-quality washed Kenyans. Expect notes of citrus and both white and yellow stone fruits, accented by a sugary sweetness. As a filter coffee, this lot is clean, juicy, and sweet. WHY? This particular lot is a classic double-stage washing process. After harvest, it is pulped and soaked in water. After 48 hours, it is cleaned and soaked for an additional 48 to 72 hours. This method minimizes fermentation and allows the varietals and terroir to shine through in the cup. Espresso recipe we are using: - Ground coffee weight: 18.9g- Beverage weight: 38.5-39g yield- Brew Ratio : 1:2- Brew (extraction) time: 26-27 seconds- Water temperature: 92degC- Resting Period: Fresh (1-7 days from roasting date) *Note: As each machine is different, start with an amount of coffee that comfortably fits in your basket. We are using VST 20gm baskets for our recipes. For example, if your portafilter fits 16g of coffee, you need to down dose it as per our recipe. Dose and distribute carefully using a scale capable of reading to an accuracy of 0,1g. Hot tips:Make sure the portafilter is hot when you start brewing. If it's not, run some hot water through it to heat it up. The espresso shot should first come out as drips and be heavy and oily, and eventually become a steady stream. Please use your grind setting to achieve the recommended brew time.

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