Trigger - Kenya Subra Anaerobic Natural Filter 250 g

Whole-bean specialty coffee from Kenya, roasted by Trigger roasting brand. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The brew resembles the flavour of passionfruit, blackberry and chocolate.

Country: Kenya

Region: Nyeri

Farm: Subra

Processing: Anaerobic Natural (Sleeping Bag)

Altitude: 1700-1720 m a.s.l.

Variety: Ruiru 11, SL28, SL34

Cupping score: 88 / 100

ABOUT THE COFFEE

Intense, with winey notes and a depth that makes every sip interesting. It stands out for its dark fruit notes and tropical character, while maintaining a distinct structure and being very pleasant in taste. This lot comes from the Ndurutu washing station in the Nyeri Central region of Kenya, where it is grown at an altitude of 1700–1720 meters above sea level. The station has been operating since 1999 and currently works with over 527 smallholder farmers growing mainly SL28, SL34, and Ruiru 11 varieties on volcanic soils. The process is a long, anaerobic natural process with a unique "Sleeping Bag" drying technique: after selective hand-picking and sorting by ripeness, the cherries undergo anaerobic fermentation lasting over 300 hours, and then are dried using the "Sleeping Bag" method, which concentrates sweetness and develops a winey, fruity character in the cup.

ROASTER'S OPINION

A strong Kenyan natural coffee with a winey, tropical, and very distinctive flavor profile. Passion fruit and blueberries give it a distinct fruity character, while dark chocolate adds richness and depth. The brew is complex, sweet, and full of character, and the long aftertaste makes all the flavors blend together perfectly. It is expressive and strong, yet still maintains balance and is great to drink – an excellent Kenyan coffee for those who appreciate true intensity.

V60 RECIPE

• water temperature: 92 degrees Celsius,

• 300 g water,

• 21 g coffee,

• grind size 7 (Fellow Ode II)

1. Blooming 75 g water pour: 0-0:10,
2. 150 g water pour: 0:30-0:40,
3. 225 g water pour: 1:00-1:10,
4. 300 g water pour: 1:30-1:40.All water should finish drawdown around 2:10 - 2:20.

Store in a dry and cool place.