Yara Estate | Kenya
Welcoming YARA ESTATE, a mix of 1732masl washed process SL28, SL34 & ruiru 11 varietals grown by the Gatatha Farmers Co. LTD at Yara Estate in Kiambu, Kenya.
Expect to taste: orange zest, granny smith apple, blackberry, angostura bitters, cranberry, grape hi-chew & muscat grape
TL;DR: part of our commitment to being more considered in our purchases, we jumped at the chance to grab this coffee and support the Gatatha Farmers Co. a collection of local residents, taking back control of formerly British controlled farms. The added bonus, it's SUPER delicious.
Yara Farm is located in Kiambu County about 23km north of Nairobi, bordering Cianda and Windrush estates to the east (the latter being a sister enterprise). A British settler to the area, Edward, established the farm in 1902 farming and rearing cattle with the first coffee plant being planted in 1930.
It was then run by settlers of different families until 1971, when Gatatha Farmers Co. Ltd was formed by local residents, taking over the estate. The farm is devoted to coffee and tea growing, with slight subsistence farming of dairy cattle.
This estate is approximately 640 hectares and has plentiful shade trees planted throughout the property, specifically Gravellier and other indigenous trees. There are forests on the lower areas of the property planted with indigenous trees and Eucalyptus trees, which give a beautiful view of the surrounding natural sites.
Like with most Kenyan coffees, we have the task of making sure we get enough heat into this coffee to let you taste the crazy levels of fruit waiting to burst out. Managing heat in the roaster is key with coffees like this - no getting distracted by TikTok - and we've done our best to highlight the bright, crisp, and syrupy fruits and florals that this coffee has in spades.
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! email@example.com