October 2025 Discovery Coffee
AFRICAN ESTATE BLEND
BRIGHT, FLORAL, JUICY BERRIES
MEDIUM FILTER ROAST
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ROAST PROFILE
This East African blend is roasted with filter brewing in mind, highlighting the region’s signature brightness and complexity. We’ve kept the roast on the lighter side to preserve its delicate floral aromatics and juicy fruit notes, while allowing enough development to round out the sweetness and body. Expect a vibrant cup with clarity and structure—perfect for pour over, AeroPress, or batch brew.
ROASTERS RECOMMENDED RECIPE
"THE 40:60 METHOD"
Brew Method: V60 / Pour Over
Grind Size: Medium
Coffee: 33g
Water: 500ml (just off the boil)
1. Pour your bloom in 2 parts - 80ml and 120ml. Let them drain in between.
2. Pour 3 equal pours of 100ml afterwards, letting them drain fully inbetween.
3. Swirl midway to catch any grounds around the side of the filter.
This method should take around 3 minutes, but you can adjust the grind size to change this to suit your taste!
Bonus tip: let the coffee cool slightly before sipping—East African coffees shine as the temperature drops, revealing layers of sweetness and clarity.
You can find more details on this brew method in our brew guides.
COFFEE 1 (40%):
NGOE FARM, KIRIANI, MURANGA, NYERI
PROCESS | WASHED
SPECIES | ARABICA
VARIETALS | SL28, BATIAN, RUIRU 11
ALTITUDE | 1832 MASL
ABOUT NGOE FARM
Before Chimney Fire was born, our founder Dan worked on Ngoe Farm in Kenya as part of his journey in coffee and cocoa traceability. Dan was inspired by farm owner Dr. Helen Gichohi’s vision, discovering a farm truly committed to sustainability and self-sufficiency.
After eight years of collaboration, we’re proud to share this directly sourced coffee - a true reflection of our roots.
COFFEE 2 (60%):
KECHO ANDERACHA COOPERATIVE LIMU GRADE 1 FW
SPECIES | ARABICA
PROCESS | WASHED
VARIETALS | HEIRLOOM
ALTITUDE | 1700–2310 MASL
The Kecho Anderacha Cooperative is based in Agaro, in the Jimma Zone southwest of Addis Ababa. This legendary coffee-producing region of Ethiopia sometimes plays second fiddle to its more celebrated neighbour Yirgachefe, 250km to the south - but its fruits are just as worthy of praise.
The Heirloom varietal is typical for Ethiopian coffees. This catch-all word means it is a mix of many different unknown types of arabica coffee. It is wild grown, meaning it has existed naturally in this area for a very long time - as opposed to it being planted commercially. Limu is the grade given to Fully Washed lots in this zone, and grade 1 the highest quality you can source from the area. Typical of coffees from Jimma, expect distinct notes of jasmine and lemongrass, with a sweet body reminiscent of agave syrup.
