NYERI HILL ESTATE, KENYA
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Importer
Coming from Cafe Imports who seek out quality through interesting varieties, meticulous farm practices and innovative processing techniques to create one of a kind sensory experiences. While doing this they really try to maintain integrity of the supply chain while reinforcing their trusted producer relationships.
Farm
Nyeri Hill really shines through with it’s biodiversity and altitude levels (1800-2200masl). Different areas and altitudes of the farm grow different things form tea to a plethora of fuana and flora species which all work together to create ideal climates, soil and all round growing conditions to create to one of our favourite Kenyans this year.
Variety
Batian, SL28, SL34 and Ruiru 11.
All native varieties to Kenya - and yes you can expect a very Kenyan profile from this coffee.
Process
First the coffee is hand selected ripe and then depulped the same day, fermented in open air tanks made of concrete for 24-48hours. It’s next washed thoroughly washed before being soaked under water for 36 hours and then dried on raised beds.
Roast Profile
Roasted to highlight clarity, sweetness and brightness. Development is kept controlled to preserve the brighter notes of the cup to shine through.
Espresso Recipe
18g in, 48g out, 22 seconds.
V60 Recipe
15g coffee to 250g water
Time in 2:15-2:30
Bloom with 50g for 45s and swirl gently. Pour to 100g at 45s. Pour to 150g at 1:05. Pour to 200g at 1:25. Pour to 250g at 1:45. Total draw down should end 2:15-2:30.
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