Kenya - Maganjo AA

We enjoy our coffees across different brewing methods. We recommend resting them for at least 2 weeks after roasting, with around 3 weeks being ideal for espresso.

As a general reference, without taking into account other variables such as equipment and water composition, we use the following brew temperatures in our shop:

Pour-over

• 88–90°C for anaerobic and naturally processed coffees

• 90–92°C for washed coffees

Espresso

• 91–93°C

We roast fresh every Wednesday or Thursday, and orders are collected by SPX Express on Friday or Saturday. Delivery is typically attempted between Sunday and Wednesday.