Description

High-altitude Kenyan coffee with a bright berry character, vibrant acidity, and pronounced notes of black currant, red berries, and citrus, ideal for filter methods and vibrant espresso.

Kenya Miroroma is a coffee grown on high-altitude farms in Kenya at 1,700–2,000 meters. Thanks to the cool climate and fertile volcanic soils, the beans develop slowly, gaining a dense structure and a complex flavor profile.

Ripe coffee cherries are hand-picked and wet-processed using a traditional method that highlights the coffee’s clean flavor, vibrant acidity, and juicy fruit character.

Kenyan coffee is valued for its richness, sweetness, and expressive berry acidity. Miroroma Washed has a bright and clean profile, with distinct notes of black currant, red berries, grapefruit, and cane sugar.

This coffee is excellent for both filter methods and modern espresso. The resulting cup is juicy, aromatic, and full-bodied, with a dense mouthfeel and a long fruity-berry finish. Even as it cools, the coffee retains its sweetness and depth of flavor.

The brew is bright and clean, with a rich berry aroma, pronounced acidity, and a long, refreshing finish.

BREWING RECOMMENDATIONS FOR KENYA MIROROMA COFFEE

Brew freshly ground coffee with soft filtered water heated to 92–96 °C, using 18–20 g of coffee per 300 ml of water. Use a medium grind suitable for filter methods.

Pour a small amount of water over the coffee (approximately 40–50 ml) and let it bloom for 30–40 seconds. Then slowly add the remaining water in circular motions. Total brewing time: 2.5–3.5 minutes.

Kenya Miroroma Washed

Region: Kenya

Process: Washed

Farm: Miroroma Factory

Altitude: 1,700–2,000 m

Variety: SL28, SL34, Batian

Taste: Black currant, red berries, grapefruit