AeroPress Swiss Champion beans 2018!
Wide flavour spectrum. From lime, blackcurrant, vanilla to long lasting maple syrup aftertaste.
Weithaga Farmers Cooperative
SL28, SL34, Batian, Ruiru11 (100% Arabica)
Murang’a (North West Nairobi)
Filter, AeroPress Swiss Champion Beans
Lime, Blackcurrant, Maple Syrup, Juicy
These are the beans that Horizonte roasted for the competitors at the 2018 AeroPress Swiss Championship to brew with. As there could only be one winner, we named this coffee Rival in honour of the spirit of the competition.
The actual winner of the 2018 AeroPress Swiss Champs was Philip Henauer and his glorious brew recipe is available and easy to try at home:
- Use 30g of coarse ground coffee.
- Choose mineral water with a low mineral count (eg Volvic water is ideal).
- Heat the water to 90°C.
- Bloom/pre-infuse with 60g water for 35 seconds. Stir three times during these 35 seconds.
- Add 100g water for a total of 160g of water.
- Rinse two paper filters with hot water and place them on your AeroPress.
- After 1 minute 15 seconds, operate your AeroPress by slowly depressing the cylinder for another 30 seconds.
- Weigh the concentrate that is produced and dilute to approximately 260g (bypass), or according to taste.
Rival coffee offers a balance of acidity and sweetness that we really love.
Schluter/Olam, our partners in African speciality coffee, sourced these Kenyan beans produced by the Weithaga Farmers Cooperative for us. Only a few washing stations exist in the Murang’a county north-west of Nairobi; the Kangurumai wet-mill was established in 1979 and is owned by approximately 1300 small-scale farmers.
After de-pulping, the coffee is fermented in water for between 12 and 48 hours (depending on weather conditions) and is then washed and slowly dried over two to three weeks on raised African beds until the moisture content has been reduced to 10-12%.
After being hulled, cleaned and graded by bean size, the coffee is bagged in Mombasa for export.