Česky (CZK)December 18 2025
Kenya Subra AGU Anaerobic
Flavor Profile
Origin
On clear nights above the town of Nyeri, in the very heart of Kenya, the star Subra shines brightly—the same name carried by this exceptional coffee. It comes from the Ndurutu washing station, part of the Rutuma Cooperative, where Joel Kariuki and his team work with dedication and precision. Each processing method is named after a star, and Subra is among the brightest—symbolizing quality, character, and the passion contained in every lot. This coffee was processed using the anaerobic natural “Sleeping Bag Process.” Ripe coffee cherries are first fermented in hermetically sealed tanks without access to oxygen and then slowly and evenly dried in special breathable “bags.” Thanks to this process, the coffee retains its natural sweetness while developing intense fruity notes and a velvety, smooth body.
About the Coffee
| Roastery | Echo Kaffeerösterei |
| Country of Origin | Kenya |
| Region | Nyeri |
| Processing Method | Anaerobic Natural |
| Variety | SL28, SL34, Ruiru 11 |
| Altitude | 1,700 m a.s.l. |
| Roast Profile | Filter |
Recipe
Brewing Method: Hario Switch
Grind: 32 clicks on Comandante
Water Temperature: 94 °C
Coffee Dose: 20 g
Water Amount: 300 g
Brew Time: 3:00
0:00–0:30 100 g water, steep with valve closed until 1:00
1:00 open valve
1:15–1:30 100 g water, valve open
2:00–2:15 100 g water, valve open
End of brew time: 3:00
Link to the roastery website
Echo Kafferösterei