HEIGHT: 1200 – 1900 m.s.n.m.
VARIETY: SL28, SL34, Ruiru 11, Batian
Floral, intense, peach, stone fruit, sugar cane.
This coffee has been produced by small coffee farmers in the Nyeri region with farms that do not exceed 0.5 hectares. Grown in the highlands between the eastern base of the Aberdare mountain range and the western slope of Mount Kenya, the second highest mountain in Kenya, in a volcanic soil and blessed with a strategic rainfall. The beans have a classic profile of Kenyan coffees; Floral, citrus, bright and balanced acidity. In 2008, the Nyeri region received the UTZ certification for sustainable development, which improved the quality of the bean. Small producers are more common and most of the cooperative organizations have processing plants and allow members to carry out the harvest. The varieties of beans used in this coffee, are the SL28 and the SL34, which have an excellent quality, but at the same time are very susceptible to diseases. There are two other varieties included, Ruiru 11 and Batian, which have a high yield and a strong tolerance to the coffee rust leaf disease, without lowering the quality in the cup.
The coffees of the district of Nyeri are called sometimes “the heart of golden black coffee” due to the intensity of the flavor concentrated in a process of slow development and with very dense beans.
The flavors that can be found in this coffee are very characteristic of African coffees: floral notes of chamomile tea, with an acidity reminiscent of a plum and peach, due to the density of the bean and with an aftertaste of brown sugar.
Our recommendation, like with all African coffees, is to enjoy it either in filter preparation or as an Americano, although with milk will not lose flavour or intensity.