Flavor and Taste Characteristics of Kenya Nyeri Region Bura Muia AA Coffee Beans

Nyeri Region

Located in the highlands between Mount Kenya and the Aberdare Range, Nyeri is Kenya's most renowned coffee-producing region. The area features fertile red volcanic soil that nurtures a wealth of exceptionally flavorful Kenyan coffee.

Rugi Farmers Cooperative Society

This Bura Muya coffee comes from the Rugi Cooperative Society in Nyeri. The Rugi Farmers Cooperative Society was established in 2005 and comprises 4,000 farmers.

The coffee cherries processed by the cooperative come from the surrounding Wajee Nature Park, a natural bird sanctuary where many rare species reside. This natural environment is ideal for growing coffee trees.

Coffee Varieties

The main varieties planted around the cooperative are SL28 and SL34, which have been widely cultivated since the 1930s. SL28 has Typica lineage, offering complex and varied flavors with high sweetness and citrus aromas. SL34 has similar flavors to SL28 but possesses stronger disease resistance and higher yields, capable of growing even in lower altitude areas.

Kenya grades green coffee beans based on size and cupping scores. According to the size, shape, and hardness of green coffee beans, they can be classified as AA, AB, PB, C, E, TT, and T, with AA being the highest grade.

Processing Method

Rugi Cooperative Society operates multiple washing stations. The processing stations place farmers' harvested coffee cherries on disks to crush and remove the pulp, then ferment them in containers for 12-24 hours. The coffee beans are then put into washing channels, scrubbed to remove mucilage, and soaked again in clean water for a second fermentation lasting 36 hours, during which the water is changed every 5-12 hours. After fermentation and washing, the beans are dried on raised beds for approximately ten days.

FrontStreet Coffee: Kenya Bura Muya Coffee Beans

Region: Kenya Nyeri Rugi Cooperative Society

Altitude: 1580-1750 meters

Varieties: SL28 SL34

Grade: AA

Processing: Washed

Flavor: Dried plum, prune, grapefruit, apricot

Brewing Reference

This Kenyan coffee sourced by FrontStreet Coffee features apricot and stone fruit flavors. To preserve more fruit aromas, FrontStreet Coffee's roaster chose a light roast. Through comparative cupping, FrontStreet Coffee identified dried plum and caramel notes in the dry aroma, with flavors of dark stone fruits like prunes, plums, and apricots upon tasting, along with saturated acidity.

For brewing, FrontStreet Coffee uses a finer grind size to extract this high-altitude Kenyan coffee, using a Chinese #20 standard sieve with 78% retention rate. Using a V60 dripper enhances the layered flavor profile.

Employing a three-stage extraction method: after grinding the coffee, pour it into filter paper, start with 30g of water from the center for a 30-second bloom. Throughout the process, use a gentle water flow, steadily circling from inside to out. For the second stage, pour 95g of water, and when the coffee has nearly finished dripping, begin the third stage with 100g. Remove the dripper once all coffee has filtered through. The total time should be approximately 2 minutes, with about 10 seconds variance.

This Kenyan Bura Muya coffee offers the acidity of dark fruits like prunes and dried plums. At medium temperature, it presents the rich sweet-sour taste of apricots and stone fruits, with a smooth black tea aftertaste.

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