Kenya AA Nyeri

Light-Medium roast

1,600 - 2,000 meters

Intensely aromatic and complex coffee from Kenya with bold fruit notes and a characteristic savory, wine-like acidity.

Flavor Notes

BlackcurrantGrapefruitWiney AcidityTomatoSyrupy Body

About This Coffee

Kenyan coffees, particularly those from the Nyeri region, are celebrated for their intense brightness, complexity, and unique flavor profiles. The 'AA' designation refers to the largest bean size, often associated with higher quality. Typically double-washed (a meticulous process involving fermentation and washing stages), Kenyan coffees boast a sparkling, often wine-like or 'savory' acidity. Look for dominant notes of blackcurrant (cassis) and vibrant grapefruit, sometimes accompanied by a surprising but pleasant hint of ripe tomato. The body is often syrupy and satisfying, leading to a long, flavorful finish. It's a truly distinctive and exciting coffee experience.

Coffee Varieties

SL28 , developed by Scott Laboratories (SL) in Kenya during the 1930s, is renowned for producing an intensely complex and aromatic cup. It is famous for its vibrant blackcurrant, savory tomato, and grapefruit notes with a sparkling acidity. Despite its exceptional cup quality, it struggles with low yields and susceptibility to coffee leaf rust.

SL34 offers farmers a key advantage with its higher yields and better adaptability to various altitudes compared to its sibling, SL28. Also developed by Scott Laboratories in Kenya, this variety delivers a classic Kenyan profile with a heavy body, clean sweetness, and a bright, wine-like acidity.

Ruiru 11 represents a modern hybrid variety developed in Kenya in 1985 to combat both coffee berry disease and coffee leaf rust. This compact plant offers high yields, making it an economically vital choice for many Kenyan farmers. Well-grown Ruiru 11 can produce a quality cup with bright acidity and a sweet finish.

Batian arrived in 2010 as Kenya's newest major variety, bred for high yields and resistance to both leaf rust and coffee berry disease. Its genetics come from back-crossing desirable SL varieties, allowing it to carry their excellent flavor potential. Batian is praised for producing a high-quality, complex cup on a more resilient and productive plant.