[Bean] Kenya Capri Flower

KENYA CAPRI FLOWER

ORIGIN: KENYA

REGION: Machakos County

FARM: Kaliluni Factory

VARIETY:  Ruiru11, SL34, R11, Batian

CUP NOTE: ORANGE JAM, HIBISCUS, FLORAL

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ROASTER'S COMMENT

If I were asked which coffee origin I find most captivating, I would, without hesitation, say Kenya. I’ve always loved Kenyan coffee.

Kenyan coffees, based on the washed process, are known for their clean, distinctive acidity and syrupy sweetness. However, in recent years, coffees from Africa — including Kenya — have generally shown weaker flavor expression and nuance compared to South American coffees like those from Colombia or Guatemala. Because of that, it has been difficult to find Kenyan coffees of truly high quality. But recently, I encountered one that was exceptional enough to introduce under the SOWN name — CAPRI FLOWER.

Capri Island, Italy. (Source: Google)

The name Capri Flower means “the flower blooming on the island of Capri,” a volcanic island near Naples, Italy. It’s inspired by the image of a blossom swaying under the Mediterranean sun. The coffee is characterized by flavors reminiscent of orange marmalade evoking the glow of a Mediterranean sunset, a refined and elegant acidity like hibiscus, and delicate floral notes reminiscent of an Ethiopian cup.

When we evaluate coffee, we usually focus on four key aspects: acidity, sweetness, balance, and aftertaste. Unlike the infused coffees I’ve previously introduced, this one doesn’t display an obvious fruit-forward flavor, yet the harmony between its acidity and sweetness is remarkably high.

The aftertaste is equally impressive. A truly good coffee reveals itself twice — once when you swallow, and again when you exhale through your nose. In that lingering finish, Capri Flower unfolds a fragrance as soft and graceful as a flower in full bloom.

To preserve these delicate nuances, I paid close attention to the roasting process. For coffees like this, the balance is extremely subtle — they shouldn’t be roasted too fast or too slow. I made several attempts to find the ideal roasting time, and the key point was to control the heat so that the first crack would occur at the perfect moment.

When enjoyed hot, it gives the impression of drinking hibiscus tea. When served cold, its citrusy acidity and sweetness reminiscent of orange jam, along with a tea-like texture, become more pronounced.

It’s a coffee that evokes the freshness of the Mediterranean sunlight.Enjoy the feeling of that warmth and brightness with a cup of Capri Flower.

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FILTER BREW GUIDE

HOT

① Prepare a server warmed with hot water, place the filter in the dripper, and rinse it with hot water.

② Grind 13g of coffee to a slightly fine consistency.

③ Place the ground coffee in the dripper, zero the scale, start the timer, and pour 57g of water over the coffee grounds to wet them evenly.

④ Gently swirl the dripper in a circular motion to mix the water and coffee well.

⑤ At 45 seconds, pour water until it reaches 209g.

⑥ If the grind size is correct, the water should finish dripping through by around 2 minutes and 30 seconds.

⑦ If the water drips slower than 2 minutes and 30 seconds, adjust the grind size to be coarser. If it drips too quickly, grind the coffee finer.

⑧ Once all the water has dripped through, enjoy your coffee.

ICED

① Place the filter in the dripper and rinse it with hot water. Discard the rinse water and put 45g of ice in the server.

② Grind 13g of coffee to a slightly fine consistency.

③ Place the ground coffee in the dripper, zero the scale, start the timer, and pour 39g of water over the coffee grounds to wet them evenly.

④ Gently swirl the dripper in a circular motion to mix the water and coffee well.

⑤ At 45 seconds, pour water until it reaches 147g.

⑥ Once the coffee has finished dripping, remove the dripper and gently shake the server to mix the ice and coffee well.

⑦ Pour the coffee with ice from the server into an ice-filled cup and enjoy your coffee.

ESPRESSO BREW GUIDE

To achieve SOWN coffee’s clean and diverse flavors, we recommend using a VST basket. If you can lower the machine’s bar pressure to between 4 and 6, that would be even better. The optimal flow rate with the portafilter removed is 210ml in 30 seconds.

Espresso

• Coffee amount: 19g (based on 18g VST basket)
• Extraction amount: 55g
• Extraction time: around 25 seconds

Americano(Longblack), Café Latte

• Coffee amount: 19g (based on 18g VST basket)
• Extraction amount: 40g (half it if you make long black)
• Extraction time: 15 to 20 seconds
• Water and milk amount: HOT 200ml (half it if you make long black) / ICE 175ml

Shipping Information

• Shipping Carrier: Korea Post EMS

• Shipping Area: Global shipping

• Cost: 20.0 USD / Free shipping for orders over 100.0 USD

  +10.0 USD for Macao, India, Austria, Belgium, Denmark, Finland, Greece, Hungary, Iran, Netherlands, Norway, Poland, Portugal, Qatar, Saudi Arabia, Sweden, Switzerland, Turkey, United Arab Emirates, etc.

• Delivery Time: Within 5 business days (We only ship coffee roasted in 3 days)

Important Notes

• Delivery delays or out-of-stock situations may occur due to high demand or supply issues.
• For items that require longer than the standard delivery time or are out of stock, we will contact you individually.

Customer Service: sowncoffee@gmail.com | Monday to Friday, 09:00–17:00