Kenya - Nyeri AA

Kenya - Nyeri AA


First things first, I love Kenyan coffees. They are known for great "complex acidity", this means to say that they aren't mouth puckering sour or one note citric acidity, they can have both.

Kenyan coffees are known for having  black currant, grapefruit or kaffir lime flavors, mouthwatering notes of orange or tamarind, and sparkling tropical fruit like pineapple.

Kenya shares a border with some very old coffee growing regions like Rwanda and Ethiopia but they didn't start growing coffee until some 300 years after both of those countries.  The majority of coffee in Kenya is grown by small land owners, growing as few as 150 trees. This is infinitesimal when you think of other producers we have worked with like the Meirisch family in Nicaragua that own 5 large farms in Nicaragua AND Honduras.

The “SL” in SL-28 and SL-34 stands for Scot Laboratories, which was hired in the 1930s to undertake a series of selections and tests on Kenyan coffee varieties in order to determine which had the greatest potential for success, both in terms of quality and cultivation. Scientists identified more than 40 trees of different types, giving them a number with “SL” for classification.

Kenya is also know for how they process their coffee, a method called "double fermentation". In the double fermentation processing method, farmers de-pulp the cherries immediately after harvest and place the mucilage coated seeds in fermentation tanks, with minimal water contact, for 12 to 24 hours.

The fermentation helps to break down the mucilage making it easier to remove, but also helps to develop the mucilage’s fruit character, leaving a lot of residual fruit in the eventual final coffee taste.

After the coffee has been cleaned, step one is repeated, soaking in a secondary fermentation tank for another 12 to 24 hours. This will restart the fermenting process but this time with less sugar and fruit material available. When this second stage is up, the coffee is once again run through water channels where any final residual mucilage is removed

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