Kenya Nyeri Hill AA

Nyeri Hill shows brilliant acidity, like tart grapefruit or orange juice. Developed sugar sweetness and candied citrus peel fade to berry and citrus hints in the finish. Big body makes this a good espresso option. City to Full City+.
Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process Kenya Type
Drying Method Raised Bed Sun-dried
Arrival date May 22 2015
Lot size 79bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Ruiru 11, SL-28, SL-34
Grade AA
Appearance .2 d/300gr, 17-19 screen
Roast Recommendations City roast to Full City is the ideal range for this coffee. Full City is great for espresso.
Weight 1 LB
Recommended for Espresso Yes
Nyeri Hill farm has an interesting history as one of the earliest coffee estates in East Africa and is run by the Catholic Archdiocese of Kenya. It was founded in in the late 1800's when Kenya was still under British rule, and planted in coffee by Italian missionaries around 1915 with coffee being exported back to Italy. The farm is located in the municipality of Nyeri, not far from Nairobi. It spans a massive 1400+ hectares of which 350 are planted in coffee, starting at a low of 1800 meters and tops out at 2200 meters. The farm is primarily planted in SL-28, with about 20% Ruiri-11 and SL-34 mixed in. There are many physical reminders of Nyeri Hill's long history (mostly commemorating the Italian war efforts of WWII), and includes a wet-mill facility onsite built in the 1930s - and as ancient as it is, the machinery is still in operation today (which says a lot about the rate of technical innovation in cherry/pulp removal!). This sample stood out when cupping in Kenya, but unfortunately we weren't able to make a visit to the farm and get photos to share. This is an AA outturn, the largest bean separation (17-19 screen), and with exceptional sorting implemented.
The dry fragrance has restrained sweetness, simple syrup sugar and flashes of dark grape juice and lime jello. The steam off the wet crust is intensely sweet, dried blueberry backed with creme br_l©e crust sweetness, and a scent of fresh baked molasses cookie on the break. Acidity makes quite an impression, even when piping hot. It cuts through the cup profile like orange or grapefruit juice, a tart brightness. As it cools a bit, developed sugar sweetness builds, caramel and candied citrus peel, some of the cookie-like flavors sensed up-front. And surprisingly, the brightness tones down a bit, or at least shows at a level more in-line with the emerging top notes, but still remains mouth-cleansing in the finish. Flavor notes unfold as the temperature dips, and the finish is suffused with faint citrus and berry notes. This is one of our more bodied Kenyas, and is a great candidate for Kenya espresso.