Regalia's Kenya Gitare AB is identified by Pull & Pour as washed coffee from Kiambu, with SL28, Batian and Ruiru 11, at 1,925 meters. The recipe uses 16 grams at a medium grind and 260 milliliters of water at 195°F/90.6°C. It does not provide a detailed sensory assessment.
For a Hoop brewer, the source directs a slow addition of the full water amount beginning at 0:00 and ending by 2:00. Follow the actual brewer's instructions for where and how that water is added. The final brew target is 3:00–3:30.
For a conventional flat-bottom alternative, use the first 60 grams as a bloom, then add the remaining 200 grams slowly in concentric circles from 0:30 to 2:00. These are alternative methods, not consecutive steps in one brew. Document which brewer and filter you use so changes in flow are not mistaken for changes in the coffee itself. The modest temperature is a source choice rather than a universal rule for Kenyan coffee.
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