How is Kenya Nyeri Coffee Bean? Kenya Washed Coffee Bean Brewing Water Temperature and Grind Size

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FrontStreet Coffee - Kenya Nyeri, Flavor Profile Introduction

Nyeri

Nyeri has always been a classic coffee-producing region in Kenya, backed by Mount Kenya and possessing an excellent environment suitable for coffee cultivation. Planting altitude: 1,200-2,300 meters. Harvest seasons: October-December (main season) and June-August (secondary season). Main varieties include SL-28, SL-34, Ruiru 11, and Batian.

Othaya Cooperative

The coffee comes from the Othaya Farmers' Cooperative Society, which has been operating since the 1950s and now has a total of eighteen washing stations. The Othaya Farmers' Cooperative is located in the Nyeri region of Kenya's central highlands, about 120 kilometers north of the capital Nairobi. It is currently the largest coffee farmer organization in Kenya, almost entirely self-organized and managed by small farmers, and has obtained Fair Trade certification.

It has nineteen wet processing mills (Thuti, Chinga, Ichamama, Mahiga, Kagere, Gatuyaini, Kamoko, Kiaguthu, Kiruga, Gichichi, Iriaini, Gatugi, Rukira, Kiaga, Gura, Kagonye, Kamoini, Karuthi, Gitundu) and one dry processing mill.

Nyeri Hill Estate

Nyeri Hill Estate is located only 3 kilometers from the famous Nyeri coffee town, situated in the heart of Nyeri County. The large estate is managed and operated by the Catholic Diocese of Nyeri and is one of Kenya's earliest and largest coffee farms.

Rugi Farmers' Cooperative

The Rugi Farmers' Cooperative Society (FCS) was registered in 2005 and has approximately 4,500 active members. Only about 600 members deliver coffee cherries to the Igutua factory, which is located within the Mukurweini area of Nyeri County. The rest are sent to one of the cooperative's other factories, among which there are seven (Mihuti, Giathugu, Mweru, Kanyiriri, Mutitu, and Karundu are other factories).

Flavor Profile of Kenyan Coffee

Generally, Kenyan coffee has a unique bright acidity with flavors of blackcurrant, grapefruit or lime, tomato or tamarind, and pineapple tropical fruits.

The common SL-28 and SL-34 varieties are often juicy and vibrant, while the French Mission Bourbon variety shows more creamy and lemon flavors.

Different regions also have varying flavor profiles. Kenyan coffee from Nyeri County often contains more fructose, juicy mouthfeel, and strong acidity. Kenyan coffee from Embu County typically has more brown sugar and is overall more balanced. Coffee from Kirinyaga has more floral notes, with more refined quality and complexity.

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