Further Studies

Further Studies. Washed Coffee from Meru, Kenya

Further Studies is a washed Kenyan specialty coffee grown by Gichugene Co-Operative in Meru and roasted at origin by Coffee Lab Nairobi.

This is our second time working with coffee from Gichugene. We’re calling it Further Studies because it gives us another opportunity to return to a coffee we know, apply what we learned the first time, and develop the roast further.

Gichugene Co-Operative brings together more than 2,000 growers, producing coffee in the highlands of Meru. In the cup, we’re tasting red grapes, white sugar, roasted almonds, and milk chocolate; a balanced coffee with fruit sweetness, nuttiness, and a smooth chocolate finish.

Origin: Meru, Kenya
Producer: Gichugene Co-Operative
Process: Washed
Tasting Notes: Red grapes, white sugar, roasted almonds, milk chocolate
Roasted in: Nairobi, Kenya

How to brew it: Pour Over

Our starting recipe for a sweet, balanced cup:

Coffee: 15g
Water: 250g
Water temperature: 92–94°C
Grind: Medium-fine
Total brew time: 2:45–3:15

1. Rinse your filter and add 15g of ground coffee.

2. Pour 45g of water and allow the coffee to bloom for 30–40 seconds.

3. Continue pouring slowly in circular motions until you reach 150g.

4. Let the water draw down slightly, then pour to 250g.

5. Allow the brew to finish, swirl and enjoy.

As a pour over, expect the red grape sweetness to become more pronounced, with roasted almond and milk chocolate bringing structure and a rounder finish.

Who is this coffee for?

Choose Further Studies if you enjoy washed Kenyan coffees that with more balanced and neutral flavors. It’s a great choice if you want something expressive without being overly funky - approachable enough for a daily filter coffee, but with plenty to explore as it cools.