Our new Nyeri Kenya coffee comes through Caffenation. We really like the Kenya’s that they select and we have a ten year relationship to show it. This coffee is fresh crop from the Nyeri region, known for its rich mineral soil coming from Mt. Kenya. Together with low temperatures coffee develops slowly, giving crisp and vibrant flavours like cranberry with a sweet bodied cup.
Giakanja is a cooperative and wetmill, collecting and processing coffee from the farms in the area, who are all smallholders rather than large estates. Nyeri County is between the eastern base of the Aberdare (Nyandarua) Range and the western slopes of Mt Kenya. The cool temperatures and red volcanic soils combined with the altitude (around 1,700m above sea level) mean coffee develops slowly, producing relatively small crops of intensely flavoured beans.
Most of the coffee is grown as small family plots alongside the homes, located on the slopes and upper plateau. The main harvest months are from October to January. Smallholders deliver coffee cherry to the factory, where it is depulped, dry-fermented, washed and soaked. Parchment is then dried slowly on raised tables during which time it is frequently turned and constantly sorted by hand to remove any defects.
Alongside Ethiopia and Colombia, Kenya is one of the origins we get most excited about at the roastery. It exports some of the most vibrant, bright, and unique coffees in the world. Central region home to Mount Kenya, an extinct volcano that produces rich, red soil. Most commonly smallholder cooperatives. Coffee trees in this region produce two crops (the main harvest producing the higher quality lots) Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.