Kenyan AA Nyeri
Kenya AA Coffee – Nyeri Region
Kenya’s Nyeri region, nestled in the central highlands between Mt. Kenya and the Aberdare Range, is one of the most celebrated coffee-growing areas in Africa. Known for its complex, fruit-forward coffees, Nyeri’s volcanic soils, high altitudes (1,500–2,100 meters), and cool climate create ideal conditions for producing some of the world’s most dynamic and sought-after beans.
Origin Details
Region: Nyeri County, Central Kenya
Cooperative: Varies; one prominent example is the Gikanda Farmers Cooperative Society
Number of Farmers: ~1,200 smallholder farmers per cooperative (e.g., Gikanda)
Altitude: 1,700–2,000 masl
Varieties: SL28, SL34, Ruiru 11, Batian
Processing: Fully washed with a double fermentation process, and dried on raised beds
Bean Characteristics
Kenya AA beans from Nyeri are known for:
Large size and high density (AA is the top Kenyan screen grade)
Bright, punchy acidity often compared to blackcurrants or wine
Full body with a silky texture
A signature flavor clarity due to meticulous wet processing and sorting
Kenya AA Coffee – Nyeri Region
Kenya’s Nyeri region, nestled in the central highlands between Mt. Kenya and the Aberdare Range, is one of the most celebrated coffee-growing areas in Africa. Known for its complex, fruit-forward coffees, Nyeri’s volcanic soils, high altitudes (1,500–2,100 meters), and cool climate create ideal conditions for producing some of the world’s most dynamic and sought-after beans.
Origin Details
Region: Nyeri County, Central Kenya
Cooperative: Varies; one prominent example is the Gikanda Farmers Cooperative Society
Number of Farmers: ~1,200 smallholder farmers per cooperative (e.g., Gikanda)
Altitude: 1,700–2,000 masl
Varieties: SL28, SL34, Ruiru 11, Batian
Processing: Fully washed with a double fermentation process, and dried on raised beds
Bean Characteristics
Kenya AA beans from Nyeri are known for:
Large size and high density (AA is the top Kenyan screen grade)
Bright, punchy acidity often compared to blackcurrants or wine
Full body with a silky texture
A signature flavor clarity due to meticulous wet processing and sorting
Kenya AA Coffee – Nyeri Region
Kenya’s Nyeri region, nestled in the central highlands between Mt. Kenya and the Aberdare Range, is one of the most celebrated coffee-growing areas in Africa. Known for its complex, fruit-forward coffees, Nyeri’s volcanic soils, high altitudes (1,500–2,100 meters), and cool climate create ideal conditions for producing some of the world’s most dynamic and sought-after beans.
Origin Details
Region: Nyeri County, Central Kenya
Cooperative: Varies; one prominent example is the Gikanda Farmers Cooperative Society
Number of Farmers: ~1,200 smallholder farmers per cooperative (e.g., Gikanda)
Altitude: 1,700–2,000 masl
Varieties: SL28, SL34, Ruiru 11, Batian
Processing: Fully washed with a double fermentation process, and dried on raised beds
Bean Characteristics
Kenya AA beans from Nyeri are known for:
Large size and high density (AA is the top Kenyan screen grade)
Bright, punchy acidity often compared to blackcurrants or wine
Full body with a silky texture
A signature flavor clarity due to meticulous wet processing and sorting