Kenya Karagoto AA Washed Pour Over Pouch

Mess-free coffee, anywhere. Our new pour over pouches brew an expertly-calibrated cup in about 90 seconds—all you need is hot water and a mug! Great for road trips, flights, camping, the office, hotel rooms, vacation rentals, and beyond...

Details

This washed lot consists of Ruiru 11, SL-34, and SL-28 grown by smallholder members of Tekangu Farmers Cooperative Society in Nyeri and processed at Karagoto Wet Mill. Bright grilled lemon and juicy plum notes are offset by rich sage and underlying milk chocolate sweetness in the crisp cup.

Produced by Pour Ta Coffee in Laramie, Wyoming.

Instructions

Each 0.5oz pouch brews 8oz of hot coffee. Pouches are nitrogen-flushed for 6 months of shelf life and filters are commercially compostable.

1. Heat water to 195-205F.

2. Tear open pouch from notch in upper-right corner.

3. Remove filter from pouch and tear along top perforation.

4. Expand the arms of the filter and secure them onto your mug.

5. Slowly pour hot water over the coffee in the filter in stages until your mug is full. (Pouches are calibrated to brew an 8oz cup of coffee.)

6. Discard filter and enjoy your pour over!

Sourced from the Nyeri region of Kenya, the Kenya Karagoto AA Washed Pour Over Pouch is produced by the Tekangu Farmers Cooperative Society. This specific lot features the Ruiru 11 varietal, a cultivar developed for disease resistance while maintaining the complex acidity often associated with the country's output. As a washed coffee, the processing method emphasizes the bean's inherent clarity and brightness, allowing the roaster, PT's Coffee Roasting, to highlight distinct notes of grilled lemon, juicy plum, sage, and milk chocolate.

While washed coffees are generally celebrated for their clean, vibrant profiles, the specific expression of these flavors can vary based on the unique terroir of the Nyeri highlands. Enthusiasts looking to better identify these nuances in their cup may find the flavor wheel a helpful tool for mapping the transition from citrus-forward acidity to the deeper, chocolate-toned finish found in this particular roast.