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MASAI Kenya 250g
Regular price€26,00 | Save€-26,00(Liquid error (sections/product-template line 192): divided by 0% off)
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Masai is a Kenyan coffee with a bold character, designed for those who aren't afraid of bold sensory profiles. The acidity is vibrant and well-structured, complemented by a subtle sweetness that balances the intensity. Notes of blackcurrant, green tea, and cane sugar create a complex, layered, and highly recognizable cup. It's a coffee that favors aromatic clarity and flavorful tension, ideal for filter brewing.
Coffee card
COUNTRY: Kenya
REGION: Kirinyaga
VARIETY: SL28, SL34, Ruiru 11, Batian
LOCATION: 1550 m asl
PROCESS: Washed
ROASTING: Light
FLAVOUR: Blackcurrant, green tea, cane sugar
Why choose it?
Choose Masai if you love coffees with a strong acidity and unconventional aromatic profiles. It's perfect if you use filter methods and are looking for a cup that captures your attention, with aromatic evolution and a lingering finish. A thoughtful choice for curious and well-trained palates.
Learn more about the coffee
Info about variety:
SL28 is one of Kenya's flagship varieties, selected for its cup quality rather than its yield. It stands out for its bright acidity, great sweetness, and notes of citrus, berries, and currants. It is considered one of the most expressive varieties in the specialty coffee world. SL34 is a selection similar to SL28, but more adaptable to areas with greater water availability. It offers rich and complex profiles, with elegant acidity and a slightly fuller body. It's often grown alongside SL28 to balance aromatic expression and production stability. Ruiru 11 is a hybrid variety developed in Kenya to improve disease resistance while maintaining good cup quality. It offers balanced and clean profiles, with moderate acidity and controlled sweetness. It is often used in combination with SL varieties. Batian is a new-generation Kenyan variety, created to combine agronomic resistance and sensory quality. In the cup, it presents balanced and aromatic profiles, with good acidity and structure. It represents a modern compromise between agricultural performance and specialty value.
Info about process:
In the washed process, the fruit pulp is removed immediately after harvesting, and the coffee is fermented in water before drying. This method favors aromatic purity, flavor precision, and the recognition of terroir, highlighting acidity and fresher, more defined notes. It is ideal for aromatic varieties and elegant profiles.
