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Kenya Nyeri County, Washed

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Lime, orange zest and toffee

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COFFEE PROFILE

This carefully crafted blend of three distinct, Kenyan coffees is full of citrus and sweet notes. Throughout each sip, a sweet and coating note of toffee is accompanied by flavours of lime and fresh orange zest. 

TASTES LIKE Lime, orange zest and toffee
ROAST Filter

SOURCING

This is a meticulously crafted blend of coffees from three Kenyan washing stations. Our Head Roaster, Danny Wilson has carefully selected each coffee and assembled this blend to showcase the best attributes of the greater area they are all located in, known as Nyeri county. 

25% Ichamama Washed AB

The Ichamama wet mill processes coffee grown in the rich, fertile volcanic soil, resulting in thick and sweet fruit. The wet mill is located north of the country’s capital and close to the base of Mount Kenya, near the town of Othaya. The cherries come from over 780 smallholder farmers who are part of the Othaya Farmer’s Co-operative Society, of which over 270 are women.

25% Thageini Washed AA

The Thageini mill is the second largest in terms of member producers (around 350 men and 100 women) and the whole Aguthi Co-operative has around 2000 producer members. Cooperative members bring their cherries to the mill – once wet milling occurs, the parchment is dried and delivered to the Sagana Coffee dry mill for further processing and drying. 

50% Thuti Washed AB

The Thuti wet mill sits two kilometres from the Karima Hills, with the River Thuti flowing through. The mill receives SL28 and SL34 lots from over five hundred farmers in the surrounding highlands, and each year the harvests produce one small Peaberry lot that they separate and offer separately. The Thuti wet mill is part of the Othaya Farmer’s Co-operative Society, and represents 550 farmers: 430 men and 120 women.

PRODUCER Thageini, Thuti and Ichamama Washing Stations
REGION Nyeri County
VARIETAL SL28 and SL34
PROCESS Washed
ALTITUDE 1700 masl
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Origin

Nyeri County, Kenya

Nyeri lies between Mount Kenya and the Aberdare mountain range, along the the Eastern flank of the Great Rift Valley. The majority of the residents of Nyeri are members of Kenya's largest ethnic group, the Kikuyu, with residents generally being known as "Nyeri Kikuyu”. Coffee and tea farms surround the Nyeri town and are the most important source of income and community wealth in the county.

We have been buying lots from the Thageini Mill since 2016, working with them to develop experimental processing and generally improve infrastructure and facilities for its workers and the wider community. We’ve also worked with the Thuti and Icamama stations over several years, but this is the first time we’ve offered a blend from all three together.

This particular lot is comprised of SL (Scotts Labs) varieties – SL28 and SL34 – which are among the most widely grown in Nyeri and Kenya as a whole. Across the three washing stations, the mixed SL cherries are collected, sorted and processed as a combined lot. Kenyan coffee is known for its bright and vibrant acidity and citrus undertones – this mixed lot of SL varieties is a perfect example of this, with notes of lime, orange zest and rich toffee. 

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used 7-20 days after roast
Brew Parameters Dose 20g in a V60 and add 300g of water in 5 pours of 60g between 88-91 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew between 3:30 and 4:00
Best Freeze Date 8-12 days after roast
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