Cassis

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Our second Kenyan release of the 2026 season, a washed field blend from the Rungeto Farmers Cooperative Society. Coffees from this area tend to run high in acidity with a full, juicy mouthfeel, and this lot follows that, with red currant, rhubarb and pomegranate. The acidity is what carries the fruit and keeps it moving through the cup.

Flavor Profile Bright, Delicate
Origin Kenya
Region Kirinyaga
Producer / Farm Produced by Rungeto Farmers Cooperative Society
Harvest 2026
Tasting notes Pomegranate, Red Currant, Rhubarb
Altitude 1800masl
Varietal Batian, Ruiri 11, SL-28, SL-39
Process Washed
Intervention Level Low

Weight
Roast Profile

FROM ORIGIN TO CUP

The Rungeto Farmers Cooperative Society is one of Kirinyaga's best-regarded cooperatives, running several factories, Kii among them, across its members' land on the slopes of Mount Kenya. Each member contributes small volumes of cherry, and the cooperative handles the processing, milling and export. Coffees from this area tend to run high in acidity with a full, juicy body, and this lot follows the pattern closely. Washed and dried on raised beds, it strips back the heavy fruity notes and lets the varieties brightness and clarity come through clean.

Origin

Kirinyaga County sits on the slopes of Mount Kenya at 1800 masl. The cooperative structure means each member delivers a few kilos of cherry to a shared factory, where the lot is built. The altitude gives the acidity that carries the cup.

Varietal

A field blend of SL28, SL39, Batian and Ruiri 11. SL28 is the classic Kenyan selection, prized for intense acidity and blackcurrant character; Batian and Ruiri 11 are newer, disease-resistant varieties grown alongside it. Together they give the layered red fruit Kenyan washed coffees are known for.

Processing

Washed. The cherries are pulped, fermented and washed at the station, then dried on raised beds. The method keeps processing influence low and lets the variety and the origin read clean.

Intervention level

Low. Washed processing and careful drying, with the varieties and the terroir doing the work rather than any manipulation.

NOTES IN THE CUP

Cassis opens with red currant: sharp, tart, unmistakably Kenyan. Rhubarb follows and adds a green edge. Pomegranate rounds it out with a sweeter, juicier note underneath. The acidity carries everything and keeps the fruit moving from the first sip to the last. The body is full and juicy rather than heavy. As filter this coffee stays clean and structured while it cools, and each temperature shift brings a different fruit forward. It rewards a slower cup.

Notes: Red Currant, Rhubarb, Pomegranate

Pomegranate
Red Currant

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THE DAK BREW GUIDE

These are the recipes we use every day at the roastery and showroom. We keep them simple on purpose: water, ratio, grind size. The coffee does most of the work when the basics are right. Every setup is different, so treat these as a starting point. Adjust based on what you’re tasting and what your equipment gives you.

• Ratio: 1:3
• Dose: 18g in (adjust as needed for your basket)
• Yield: 54g out
• Brew time: 35 seconds (use this as a guideline rather than a strict target)
• Pressure: 6 bars if possible, otherwise 9 bars
• Temperature: 94 degrees (if possible to change the temperature)
• Pre-infusion time: 5-10 seconds (if possible)

• Ratio: 1:18 • Dose: 15g in • Yield: 270ml out • Brew time: 3:00 – 3:30 minutes • Temperature: 96 degrees • Bloom with 75g of water for 1 minute • First pour to 170g, second pour to 270g

Water is 98% of your cup, so it changes everything. Mineral content varies between cities, neighbourhoods, and even seasons depending on which reservoir is supplying the tap. If your water is hard (above 150ppm), switch to a soft bottled water around 50ppm. Too soft is always better than too hard. The difference in the cup is immediate.

Ethiopian coffees
Ethiopian beans are more brittle and produce more fines when grinding. Too much agitation during brewing pushes those fines into the filter and slows everything down. Keep agitation low. If the cup still tastes over-extracted or the drawdown stalls, grind coarser and extend the ratio or brew time slightly to compensate.

The look of a shot
Naked portafilters show you what’s happening, but what you see has no reliable connection to what you’ll taste. A messy-looking shot can taste clean, and a photogenic one can taste flat. Taste every shot, even the ones outside your parameters, and adjust from there.

Crema
Crema is gas escaping coffee under pressure. It carries very few desirable flavour compounds and can actually taste harsh. Removing it will almost always improve the cup. With light roast espresso especially, ignore the crema and focus on what’s in the liquid.

Freezing coffee
Freezing keeps coffee at peak flavour, but roasted coffee can’t be thawed and refrozen without losing quality. Vacuum-seal in single doses before freezing. When you’re ready to brew, grind it frozen. Don’t let it thaw first. Every grinder handles frozen beans without issue, and the results are often better. One dose out, the rest stays sealed.