Kenya Nyeri AA
Nyeri County · 1700–2000 masl · Washed
The classic Kenyan profile: ripping blackcurrant acidity, syrupy body, and intense savoury-sweet complexity.
Kenya's distinctive bright, blackcurrant cup owes much to its volcanic, phosphorus-rich red soil and a rigorous double-fermentation washing process. The 'AA' on the bag refers to bean size, not quality grade.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Kenya Nyeri AA | 10 | 8 | 9 | 3 | 7 | 8 |
Details
- Varieties
- SL28, SL34, Ruiru 11
- Processing
- Washed
- Roast
- Medium-Light
- Harvest
- Oct, Nov, Dec, Jan
Tasting notes
Brewing recommendations
- Grind
- Medium-Fine (580µm)
- Temp
- 94°C
- Ratio
- 1:16
- Brew
- 220s
Ribena-like blackcurrant with a grapefruit snap.
- Grind
- Medium (800µm)
- Temp
- 95°C
- Ratio
- 1:17
- Brew
- 300s
Clean, intense, juicy.
- Grind
- Medium (800µm)
- Temp
- 93°C
- Ratio
- 1:16
- Brew
- 240s
Balanced extraction; blackcurrant and tomato with rounded sweetness.
- Grind
- Medium-Fine (600µm)
- Temp
- 85°C
- Ratio
- 1:14
- Brew
- 90s
Versatile cup; blackcurrant and tomato with soft acidity.
- Grind
- Coarse (1050µm)
- Temp
- 80°C
- Ratio
- 1:8
- Brew
- 12h
Smooth and sweet; blackcurrant and tomato without the bite.
- Grind
- Fine (250µm)
- Temp
- 92°C
- Ratio
- 1:2.5
- Brew
- 30s
Punchy and acidic; best as a black espresso, not milk.
- Grind
- Coarse (1050µm)
- Temp
- 95°C
- Ratio
- 1:15
- Brew
- 240s
Heavy body; blackcurrant and tomato with textured mouthfeel.
- Grind
- Fine (260µm)
- Temp
- 96°C
- Ratio
- 1:7
- Brew
- 300s
Bold and rich; blackcurrant and tomato in a concentrated cup.