Nyeri Hill Estate, Kenya
Nyeri Hill Estate, Kenya
The higher elevations of the Nyeri Hill Farm are perfect for coffee growing as well as other trees and natural vegetation that encourage biodiversity, massively improving the soil health and structure of the coffee produced.
This lot is fully washed, with careful picking, fermentation, and controlled drying to keep the profile clean and structured.
All this works together to create a cup that’s super sweet and bright - very much reminding us of Ribena!
Origin Nyeri, Kenya
Nyeri is one of Kenya’s best-known coffee regions, with high elevations, rich volcanic soils and a cool climate. Coffees from the area are known for bright acidity, juicy fruit and loads of sweetness.
Producer Nyeri Hill Estate
Nyeri Hill Estate sits between 1,800–2,200 MASL and grows coffee alongside tea and other crops. The estate manages its own harvesting and processing, giving them close control over quality from cherry selection through to drying.
Variety Batian, SL28, SL34, Ruiru 11
A mix of classic Kenyan varieties, producing the bright acidity, juicy fruit and sweetness we love from coffees from this part of Kenya.
Process Washed
Ripe coffee cherries are hand selected and depulped on the same day. The coffee is fermented in open-air concrete tanks for 24–48 hours, thoroughly washed, then soaked underwater for 36 hours before being dried on raised beds.
Notes Blackcurrant, Lime, Rhubarb
Super sweet and bright, with loads of blackcurrant alongside fresh lime and rhubarb. A classic Kenyan profile that reminds us a lot of Ribena.
