A washed Kenyan from the Nyen Region, produced by the Tekangu Farmer Cooperative Society. Elevation 1600-1800 meters, botanical variety SL28 & SL34.

I'm using 14 grams of medium coarse coffee and filling the Aeropress to level 3 with tab water which has been resting for 30 seconds after boiling. Steep time 1 minute, press time 15 seconds. The cherry like flavour and acidity are finally appearing. There is a pleasant syrupy texture. Luck or skill or both? 

I'm drinking the coffee out of my mums beautiful Heinrich, Bavarian made, tea cup. I love how the two butterflies are hovering over this fleetingly volatile golden brown liquid.