Kenya Nyeri AA Coffee

Why this coffee matters

Kenya Nyeri AA is one of the world’s most celebrated single origins. The “AA” grade signifies extra‑large, dense beans with high aromatic oil content. Grown on the volcanic slopes of Mt. Kenya and the Aberdare Range, Nyeri coffees develop slowly, concentrating sugars and acids in the cool, high elevations. This results in a cup with lively black‑currant sweetness and a wine‑like acidity—a vivid, fruit‑forward flavour that sets Kenyan coffee apart.

Origin & Processing

• Region: Nyeri County, Kenya (between the Aberdare Range and Mt. Kenya)
• Elevation: 1,400–2,000 m asl
• Process: Fully washed; sun‑dried on raised beds
• Recommended Roast: Medium (to highlight juicy sweetness and crisp acidity)

Smallholder farmers cultivate SL 28, SL 34 and Ruiru 11 varietals on tiny plots of rich, volcanic soil. Cherries are hand‑picked during the October–December harvest, fully washed and fermented, then dried on raised “African” beds for clarity and brightness.

Sustainability & Craft

Nyeri farmers belong to cooperatives that pay premium prices and invest in agronomy support, ensuring sustainable livelihoods. The heirloom SL 28 and SL 34 varietals are prized for their deep berry notes, while Ruiru 11 adds disease resistance and structure. We roast this coffee in small batches to a balanced medium profile, letting its natural fruitiness shine while preserving a clean finish.

Cup Experience

Expect an aromatic cup overflowing with black currant, red berries and grapefruit zest. A medium, silky body carries hints of vanilla and toasted nut, leading to a lingering wine‑like finish. The bright acidity is balanced by natural sweetness, creating a layered cup that evolves as it cools.

Cup Profile

• Aroma: Fresh berries and citrus blossom
• Taste: Black currant, raspberry, grapefruit, hints of vanilla and nut
• Body: Medium, silky
• Acidity: Bright and wine‑like
• Finish: Long, juicy and sweet

Brew Tips

• Cone Drip (V60/Chemex): Use 21 g medium‑fine coffee per 350 g water (1:16 ratio), 92–96 °C, total brew ~3½ min to highlight bright fruit and balance.
• Flat Basket Drip (Auto): Medium grind; offers a rich, smooth daily cup.
• French Press: Coarse grind, 1:15 ratio, 4 min steep; produces a creamy, aromatic body.
• Pump Espresso: Fine grind, 1:2 ratio, ~28 sec; yields a syrupy shot with pronounced berry notes.
• Stovetop (Moka): Medium‑fine grind; produces bold brew with intense sweetness.
• Whole Bean: Grind fresh before brewing for maximum flavour retention.

FAQ

• Is Kenya  Nyeri AA really a single origin?
  Yes. This lot comes exclusively from smallholder farms in Nyeri County, Kenya, and is graded AA for bean size and quality.
• How should I store this coffee?
  Keep it in an airtight container at room temperature, away from light and moisture. For peak flavour, grind only what you need just before brewing.
• Why choose a medium roast?
  A medium roast accentuates Nyeri’s bright acidity and berry sweetness while preserving delicate floral and citrus notes. Darker roasts can mask these distinctive characteristics.