Rival is a very balanced coffee with notes of berries, citrus and maple syrup, producing a perfect balance in a cup.
Rival is the result of a creation in honour of its competitive spirit.
Horizonte's partners for Colombian specialty coffees, Schluter and Olam, have discovered a little wonder with these Kenyan beans from the Weithaga Producers' Cooperative in northwest Nairobi. There are only a few washing stations in Muranga County, located in central Kenya just northwest of Nairobi. The Kanguru Wet Mill was established in 1979 and is owned by about 1,300 small farmers. Kenyan coffees are on the rise and emerging as a stronghold for specialty coffees. The conditions are optimal for the cultivation of coffee, which best expresses itself via gentle extractions. Enlightened amateurs will tell you that the tangy tomato note is characteristic of these coffees. This is why espresso machine aficionados will have to be patient to find the right formula, but the quest is worth the effort.
- Origin: Kenya
- Region: Murang'a (Northwest of Nairobi)
- Producer: Weithaga farmers' cooperative
- Altitude: 1,220 - 2,300 m
- Plantaiton size: 63 ha
- Variety (ies): SL28, SL34, Batian, Ruiru11
- Post-harvest treatment: Washed
- Roasting Degree: Light
- Recommended extraction: Filter
- Recommended preparation: Chemex, French Press, AeroPress
Gourmet suggestion served during the 2018 Swiss AeroPress Championships: Use 30 g. of coarsely ground coffee. Choose a filtered water with a low mineral content Heat the water to 90° C. Pre-infuse with 60 g of water for 35 seconds. Stir three times during this 35 second period. Douse two paper filters with hot water and place them in your AeroPress. After 1 minute and 15 seconds, activate your AeroPress by slowly pushing down the cylinder for another 30 seconds. Weigh the concentrate that has been produced and dilute to about 260 g (bypass), or as desired.