Kenya, Nyeri AA+


Species: Arabica

Preparation: washed

Tasting notes: full-bodied, balanced and complex, blackcurrant and sweet tomatoes

Roast: dark

Brewing: Moka Pot; Filter; Aeropress; French Press

Beans or ground?
Tax included

Kenya combines a rich volcanic soil, high altitudes and an equatorial climate to produce distinctive, fruity, full-bodied coffees. Although plantations produce a significant proportion of the Kenyan crop, 70% of the coffee is produced by smallholder farmers working in cooperatives.

Nyeri, based in the Central Highlands of Kenya on the southwestern flank of Mount Kenya produces some of the best coffee in the country, and this is certainly one of our favourites. At weekly auction, the coffee is classified according to bean size: those screened above 17/18 (the numbers refer to 64ths of an inch) are the largest and are classified as AA. The additional ‘Plus’ designation is added when the cup is particularly complex and refined.