Kenya AA

• Origin: Kenya
• Region: Nyera County
• Varieties: SL 28, SL 34, Ruiru 11
• Altitude: 1400 – 2000 meters
• Process: Washed
• Harvest: October – December

Roast Level: Light
Tasting Notes: Black currant, vanilla, toasted nut with a balanced citric acidity
Suggested Brew Method: Drip, French Press, Pour-Over, AeroPress

Varietal Notes: SL 28 and SL 34, identified by Scott Labs in 1931, are classic Kenyan coffee varietals. SL 34 has a distinct citric acidity, juicy body and a clean sweet finish. SL 28 is noted for its deep berry characteristics, balance and bright acidity. Ruiru 11 was developed in the 1970’s to combat Coffee Leaf Rust, blending SL 28, SL 34, Robusta and Arabica strains.

Origin: The 900 members of the Wachuri Farmers’ Cooperative Society Limited farm their coffee on just under 260 acres in Nyeri County, Kenya. Nyeri County has cool temperatures and fertile central highlands, lying between the Eastern base of the Aberdare Range, which forms part of the Eastern end of the Great Rift Valley, and the Western slopes of Mt. Kenya. The lands farmed by the Wachuri Coop are located at an altitude of 1,400m – 2,000m above sea level. The Wachuri Factory is where the wet milling of all of its member’s coffee is done. The coffee is dry milled at the Sagana Coffee Mills.

More about coffee history in Kenya →