Kathima - Kenya {Washed}

Technical Data

Roaster: Nomad Coffee
Origin: Murang’a, Kenya
Producer: Thanga-ini Farmers Cooperative Society
Station: Mathare-ini
Altitude: 1600 – 1800 MASL
Varietal: SL28 · SL34 · Ruiru 11 · Batian
Process: Washed
Profile: Yuzu · Yellow kiwi · Dried apricots
Format: 250 g

Kathima is a coffee from Murang'a, Kenya, processed at the Mathare-ini washing station, part of the Thanga-ini Farmers Cooperative Society, which brings together more than 900 smallholder farmers in the region.

Grown between 1,600 and 1,800 meters above sea level in rich volcanic soils and under a temperate climate, this lot combines traditional varieties like SL28 and SL34 with more modern hybrids such as Batian and Ruiru 11.

Each farmer cultivates small plots with great attention to detail, resulting in high-quality cherries that, after precise processing, yield a clean, bright, and complex coffee.

This coffee stands out for its expressiveness in the cup and its vibrant profile, representing the iconic character of great Kenyan coffees.

Process

Processed using the traditional Kenyan washed method, this coffee undergoes a meticulous process that enhances its clarity and complexity.

Cherries are hand-picked and delivered the same day to the station, where an initial selection is made before pulping. Subsequently, the coffee ferments for 12 to 24 hours to remove the mucilage in a controlled manner.

After fermentation, the beans are washed and sorted by density in channels, and then undergo an additional soak in clean water for approximately 24 hours, which contributes to greater cleanliness and definition in the cup.

Drying is carried out on raised beds for 7 to 15 days, with regular turning to ensure uniformity.

The result is an extremely clean coffee, with a bright acidity and great aromatic complexity.

In the cup:

In the cup, Kathima presents a vibrant and exotic profile with notes of yuzu, yellow kiwi, and dried apricots.

As the cup evolves, nuances of pink melon, tangerine, and papaya appear, providing a very characteristic fruity and floral complexity.

The acidity is juicy and bright, the body is creamy, and the finish is long and elegant.

For filter coffee: maximum clarity, bright acidity, and expressive fruity profile
For espresso: more concentrated profile with ripe fruit and defined sweetness
With milk: sweeter and rounder notes emerge with less prominent acidity

Sensory summary

Yuzu
Yellow kiwi
Dried apricots
Pink melon
Tangerine
Papaya

When replicating this recipe, several variables can affect the final result of your cup, such as the roast date, bean storage conditions, ambient temperature, water type, etc. It's important to keep in mind that all these factors can influence the outcome, and you may need to make minor adjustments when replicating this recipe.
Method: OREA V4
Molino: Fellow Opus to number 7II
Recommended mineral water: Lanjarón

We used 16 grams of coffee per 240 grams of water at a temperature of 93º
We add the water in 3 pours. First pour 60g, wait 30 seconds, the second pour until we reach 180g and then, at 1:15 we pour the rest of the water until we reach 240g.
The total infusion time should be 2:25 minutes, achieving with this recipe a TDS of 1.41% and an extraction percentage of 21.54%.