Special collaboration - STANDART MAGAZINE
Spring Valley Coffee is proud to collaborate with STANDART for it's 34th issue. One of the world's leading independent coffee publications, STANDART was voted Best European Indie Magazine for 2023 at European Publishing Congress, and four times Best Coffee Magazine at The Sprudgie Awards.
Standart is a well-curated, quarterly print publication that explores the beauty and diversity of coffee culture. It started with a simple goal in mind: to celebrate the culture of specialty coffee through a marriage of great writing and beautiful design.
The Zamanee Story
We are excited to share Kenya's favourite coffee with the readers of STANDART this around the world.
Zamanee is close to our hearts, and is a testament to the incredible work of the 558 women from the Kapkiyai & Kibukwo Coffee Co-operatives in the rolling Nandi Hills.
We are proud to work with women who have embraced coffee as a path to empowerment.
In 2022, we worked with our Dutch partners to secure an international grant, which we matched to fund the construction of a water project which helped collect and distribute water more efficiently for the co-operative's second coffee washing station.
We hope you enjoy this coffee, as much as we enjoyed roasting it!
Recommended brewing method
Brewing Style: Pour-over (Chemex)
Brewing Ratio: 1:12
Grind size: Medium ( 800 microns)
Water temperature: 92 degrees Celsius
Brew time: 2:45 seconds
Procedure:
- Grind 30 grams of coffee and place it in the chemex
- Pour 40grams of water.
- Let the coffee bloom for 30second.
- Pour 2 slow pours in concentric circles and pause for 10 seconds between the pours until you achieve a total of 360grams of water.
