Kenya Kiambu AA Berg Wu

Equipment

Suji dripper + April paper filter

Grind size

Medium-Fine

Temperature

94 ℃

Ratio

Dose

13 g

Yield

200 ml

How We Brew It

Brew time: 2:10

Step 1

  • Pour 50 ml
  • Let it bloom for 30 seconds

Step 2

  • Pour another 50 ml

Step 3

  • Pour another 50 ml

Step 4

  • Lastly, pour another 50 ml
  • You'll end up with a total yield of 200 ml

About this Coffee

Experience the rich flavors of Berg Wu's Kenya Kiambu AA. Sourced from Kiambu, Kenya and brewed with expertise in a Suji dripper by our good friend Yan, this washed processed coffee offers notes of blackberry, raspberry, and plum.

Explore the world through coffee and learn the story behind each sip. Discover tips, tricks, and our notes for brewing the perfect cup every time. Cheers! ☕️

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