Orea Z1

Cost	26
Name	Kenya - Inoi Ndimi AA - Lot #031 Bag 2
Note	Kenya - Inoi Ndimi AA - Lot #031 This lot comes from the Ndimi station in the Kirinyaga region of Kenya. Clean and expressive, it delivers a structured, juicy cup focused on pronounced citrus liveliness, rhubarb and lime notes, and an intense aromatic profile balanced by a controlled vegetal character. The cup opens with tangy citrus and rhubarb, accompanied by tea-like accents that add finesse. The midpalate unfolds stone-fruit sweetness lifted by warm toffee and caramel undertones, with a silky mouthfeel. The finish is long, juicy and fragrant, lingering on citrus zest and rhubarb. In filter, this Kenya reveals tea-like clarity, bright citrus lift and a very precise aromatic expression. As an espresso, concentration amplifies sweetness, texture and caramel highlights while preserving citrus vivacity and the restrained vegetal edge. A refined Kenyan for lovers of vibrant acidity, rhubarb and lime, offering strong aromatic intensity and a well-balanced fresh vegetal note. Region: Kirinyaga Producer: Ndimi Factory, Coopérative Inoi Varieties: SL-28, SL-34, Ruiru-11, Batian Harvest: 2025 Process: Lavé Origin and cooperative Ndimi Factory is operated by the Inoi Farmers’ Cooperative Society and services 540 active member farmers. The washing station takes its name from the Ndimi locality and is located just outside Kerugoya in Kirinyaga County. Location and terroir The factory sits on the foothills of Mount Kenya at 1,650–1,800 m above sea level. The surrounding area features mineral‑rich red volcanic loam and some of the most fertile soils in western Kirinyaga, creating excellent conditions for high‑quality coffee cultivation. Kirinyaga lies about 192 km northeast of Nairobi and borders Nyeri and Embu Counties. Varieties and climate Farmers grow SL28, SL34, Batian and Ruiru 11 on clay‑loam soils. Flowering occurs between February and April, with harvest running from October to January. The region receives roughly 1,400 mm of rain annually and has an average temperature around 20.5°C. Harvest and processing Cherries are delivered to the washing station and hand‑sorted to remove underripe, insect‑damaged and defective fruit. After pulping, the parchment ferments overnight, is washed, and then divided into grades P1, P2, P3 and P light. Drying takes place over 10–20 days. Circular farming practice After processing, farmers collect the remaining cherry pulp and mix it with cow manure to produce a natural fertilizer, which they return to their farms to enrich the soil.
Weight	250
Bean mix	SINGLE_ORIGIN
Roaster	The Picky Chemist
Aromatics	rhubarb and lime notes
Roasting date	2025-11-22T19:33:09.616Z
Decaffeinated	false
Bean information farmer	Ndimi station
Bean information region	Kirinyaga County
Bean information country	Kenya
Note	Slow pour receipt: best by now.. Next @375
Config uuid	358f8c3c-1cd3-4fbd-830f-6ee0a935f9a9
Config unix timestamp	1767681388
Rating	7.5
Brew time	185
Grind size	425
Vessel name	Yeti
Grind weight	16
Brew quantity	256.8
Vessel weight	69
Brew temperature	95
Pressure profile	Easy does it
Brew quantity type	GR
Coffee blooming time	13
Brew beverage quantity	240
Brew beverage quantity type	GR
Name	Zerno Z1 + Lebrew Filter
Name	Embotellada genèrica
Tds type	PPM
Name	Orea Z1
Type	OREA
Style type	POUR OVER

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