Kenya Nyeri

This coffee is grown in the Nyeri region of Kenya's Central Province, at an altitude of 1,600 to 2,200 meters. The plantations benefit from particularly rich volcanic red soil, rainfall of around 1,000 mm per year, and an average annual temperature of 25°C, offering ideal conditions for growing exceptional Arabica coffee. The natural shade provided by fruit trees, such as banana trees, and macadamia trees, promotes slow and steady ripening of the cherries. Introduced in the early 20th century by the British, coffee is now an integral part of the local agricultural tradition. Small producers, with expertise passed down from generation to generation, mainly grow the SL28 and SL38 varieties, renowned for their cup quality. Kenya classifies its coffees according to a strict system that considers both bean size and cup quality; this AA Plus micro-lot thus corresponds to one of the best possible classifications. The cherries are harvested manually, then the coffee is wet-processed with a fermentation of 25 to 36 hours, before natural drying. Sorting, both manual and mechanical, guarantees careful and homogeneous preparation. Rated 83 points by the Specialty Coffee Association (SCA), this Kenya AA Plus Nyeri reveals a lively and structured acidity, a round and elegant body, and a beautiful aromatic complexity in the cup. It develops intense notes of plum, blackcurrant, and black tea.