Introduction to Kenya Nyeri Coffee Beans: Flavor Profile and Characteristics of Kenya's Nyeri Region Coffee
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FrontStreet Coffee - Kenya Nyeri Flavor Profile Introduction
Nyeri
Nyeri has historically been a classic coffee-growing region in Kenya, benefiting from the favorable environment of Mount Kenya. Growing 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.
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, making it one of Kenya's earliest and largest coffee farms.
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 district of Nyeri County. The rest are processed at one of the cooperative's other factories, which include seven others (Mihuti, Giathugu, Mweru, Kanyiriri, Mutitu, and Karundu are the other factories).
Generally, Kenyan coffee has a distinctive bright acidity with flavors of blackcurrant, grapefruit or lime, tomato or tamarind, and tropical fruits like pineapple. The common SL-28 and SL-34 varieties are often juicy and vibrant, while the French Mission Bourbon variety showcases more creamy and lemon flavors.
Different regions also vary in flavor. Coffee from Nyeri County often contains more fructose, with a juicy mouthfeel and strong acidity. Coffee from Embu County typically has more brown sugar notes and is generally more balanced. Coffee from Kirinyaga features more floral notes with refined quality and complexity.
Summary
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