Vienna roast just before any oils form on the surface of the bean
Elevation 1,600 – 2,000 masl
Harvesting period October – December (main harvest), June – August (extra harvest) classification: AA Plus (Screen 17/18)
Strawberry, caramel, lemon
About the Region
The Nyeri region in the heart of the central highlands between the western part of Mount Kenya and the eastern end of the Great Rift Valley and is known for producing the best coffee from Kenya. All coffee is processed according to the wet method and dried under the African sun in raised beds.
The total area in Kenya for cultivation is 160,000 hectares. One third of this area is coffee farms. Nevertheless, most of all cultivation is small farms that together form their own cooperatives. Normally, the coffee is sold in auctions every week during the harvest season. Prices between buyers and sellers are set based on the quality, sorting and size of the beans. Because of this, the coffee beans in Kenya are classified.
Bigger is better
The coffee beans AA are the biggest beans of their kind and Plus refers to a particularly fine and complex flavor profile.
The combination of the nutritious red volcanic soil, the height above the sea, 1600 – 2000 meters above sea level, and the ideal climate make it optimal for developing the aromas that give this coffee its character.
Due to its geographical position so close to the equator, the difference between the seasons is minimal. Thanks to this, it is possible to harvest twice a year, a main harvest and a smaller harvest.