Kenya

Roast: Medium

Tasting Profile:

• Bright Acidity – A hallmark of Kenyan coffees, the cup opens with a lively, sparkling acidity that gives it vibrancy and energy.

• Orange & Lemon – Distinct citrus notes provide layers of sweetness and zest, from sweet Valencia-like orange to a clean lemon brightness.

• Floral – Aromatic undertones of hibiscus and delicate blossoms give the coffee a tea-like elegance.

• Effervescent Finish – A sparkling, almost champagne-like mouthfeel, making each sip refreshing and memorable.

• Balance – The interplay of citrus and floral tones produces a layered complexity, finishing clean with a lingering sweetness.

Region: Othaya, Nyeri County – celebrated as one of Kenya’s premier coffee-producing areas. Known for its red volcanic soil and cool highland climate, Nyeri coffees are globally prized for their clarity and complexity.

Altitude: 1,700–1,890 meters – high elevations slow cherry development, intensifying sugars and contributing to the coffee’s vibrant acidity and layered flavors.

Process: Fully washed and dried on raised beds – a meticulous method that enhances clarity, amplifies citrus and floral notes, and ensures consistency across lots.

Variety: SL28, SL34, Ruiru 11, and Batian – traditional Kenyan cultivars renowned for their exceptional cup profiles, bright fruit character, and resilience.