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We source our coffees based on which country is in season. This ensures we are always serving the tastiest and highest quality brew possible. Your favourites may be gone right now, but keep your eyes peeled for when they come back into season!

Kenya Nyeri

High-quality specialty arabica beans grown in the Nyeri region of Kenya are known for their complex fruity notes with a bright acidity. This thanks to its unique climate, fertile volcanic soil, and high altitude.

Tasting Notes

  • Blackcurrant
  • Stone Fruit
  • Molasses

Information

Origin Kenya
Varietals SL 28, SL 34, Ruiru 11.
Harvested October - December
Process Washed

The Story

This coffee is produced in the Central Highlands around the Nyari region. Coffees from this region are highly regarded thanks to the distinct blackcurrant flavor with a crisp and balanced acidity. Kenyan coffee farmers have been blessed with rich volcanic soils. In the past coffees produced in the slopes of Mount Kenya became synonymous with “black gold”. Old root stocks of renowned varietals such SL28, SL34 & Ruiru 11 have been kept for several generations of coffee farmers who strive to produce not only the best quality coffee but work the land under strict sustainable agricultural practices.

Harvest and processing:

The coffee cherries are carefully picked and sorted. Only the ripe cherries will be part of the AA selection. The pulp is removed then fermented for 24-36 hours under close shade depending on climate temperatures. After fermentation the coffees are washed and selected by density in the washing channels. Then the fully washed parchment is taken for drying on raised beds under the sun for about 12 to 20 days.

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