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Core Roasters Coffee: handpicked, considered coffee, roasted in small batches in Melbourne. Inspired by people, flavour, 1920s Japanese woodblock prints and graphic poster design.
Bnivaans Estate | Kenya

Bnivaans Estate | Kenya

$14.00Price
Quantity
Say hello to BNIVAANS ESTATE, a washed process mix of SL28, SL34, Batian & Ruiru 11 varieties grown by Bob at Binevaans Estate in Kiambu, Kenya
 
Expect to taste: blackcurrant, black tea, magnolia, mandarin, red chrysanthemum, raspberry leaf, lemon verbena

  • CORE INFO

    TL;DR: From Bob, to you, this is a stunning, single estate lot from Kenya, showcasing that “classic” Kenyan profile of delicious flavour, acidity, and richness.

    Look, this is a first time buy for us, Bob and his family have done an exceptional job producing some of the best coffee we've tasted from Kenya this year so far.

    Because it's our first time, we don't have the usual level of detail, but now we've got the time to get to know Bob and his family, because we will be sharing this delicious coffee for as many years as we can! 

    Bnivaans Estate is a 17-hectare farm in the Kiambu region. The farm is managed by a single producer named Bob alongside his family. They grow Batian, Ruiru 11, and SL28 varieties. 

    Kiambu is the highest-producing region in Kenya due to its high rainfall and cooler temperatures in the highlands, and its history of coffee and tea trade. The region is 40% rural and 60% urban, with a mixture of smallholder producers and larger plantations. The region is divided into four topographical zones containing three soil types. Most of the coffee production is in the uplands which are rich in red volcanic soils. This area is famous for providing the world with the distinctive cup profile of acidic, grapefruit-tasting coffee.

    Roasted with our usual focus on being as soluable and easy to brew as possible, while also not getting in the way and adding any roasty flavours. This is a crispy, juicy, sweet treat you are going to love.

  • BREWING SUGGESTIONS

    We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.

     

    Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.

     

    With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.

     

    Our favourite recipe for v60:

    • 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
    • Set your kettle to boil, and ready your socks to be rocked.
    • We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!
    • After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
    • Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
    • Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.

     

    If you’d like more info or tips, get in touch! hello@coreroasters.cc

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