Kenya Nyeri

This coffee is grown in the Nyeri region of Kenya’s Central Province, at elevations between 1,600 and 2,200 meters. The farms benefit from especially rich red volcanic soil, about 1,000 mm of rainfall per year, and an average annual temperature of 25°C, providing ideal conditions for growing exceptional Arabica. Natural shade from fruit trees such as banana trees, as well as macadamia trees, promotes the slow, even ripening of the cherries. Introduced by the British in the early 20th century, coffee is now an integral part of the local agricultural tradition. Drawing on expertise passed down from generation to generation, small-scale producers primarily grow the SL28 and SL38 varieties, renowned for their cup quality. Kenya grades its coffees using a strict system that takes both bean size and cup quality into account. This AA Plus microlot therefore represents one of the highest possible grades. The cherries are hand-picked, then the coffee is washed with a fermentation period of 25 to 36 hours, followed by natural drying. Sorting, done both manually and mechanically, ensures careful, consistent preparation. Scoring 83 points from the Specialty Coffee Association (SCA), this Kenya AA Plus Nyeri offers bright, structured acidity, a rounded, elegant body, and lovely aromatic complexity. It develops intense notes of plum, blackcurrant, and black tea.