Specialty coffee Nyeri AA  - Kenya - Mundo Novo - Cafe Gourmet

Nyeri AA - Kenya

Specialty Coffee from KENYA Nyeri AA

Washed batch that has floral, black tea and berry notes with a sweetness of maple syrup and caramel. With well balanced acidity.


Origin: Nyeri,  Kenya

Altitude:  1,600 - 1,900 m

Variety: SL28, SL34, Batian

Process:  Washed 

Producer:  Gichathaini Factory


Tasting notes: Caramel, Dark chocolate, Floral, Grapefruit

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Specialty Coffee from KENYA Nyeri AA

More than 895 smallholder farmers from Mathira, Nyeri supply cherry to the Gichathaini production centre. The station is owned and managed by the Gikanda Farmer's Cooperative Society, which has 2 other stations and a total of over 2,800 members.

Farmers supplying Gichanthaini mainly grow the SL28 and SL34 varieties on small coffee plantations that, on average, are less than 1 hectare. “SL” varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They soon became the preferred trees of many Kenyan growers for their deep root structure, which allows them to make the most of scarce water resources and thrive even without irrigation. They are grown with sustainability and good agricultural practices in mind, with as little environmental impact as possible.

Batian is a relatively new variety introduced by the Kenya Coffee Research Institute (CRI) in 2010. Batian is named after the highest peak of Mount Kenya and is resistant to both CBD and CLR. The variety has the added advantage of its early maturity, which allows it to be harvested after just two years.

Farmers receive agronomic technical support from Sucafina Kenya. They also receive soil samples from Kahawa Bora. The soil sampling program addresses a key step in farmer profitability. Lower input costs translate into lower overall production costs and higher profits. A more selective application of inputs also results in healthier trees and higher quality cherries. Before the Kahawa Bora soil sampling program, farmers had little access to soil testing methods. When fertilizer was applied, it was done according to a generalized recipe rather than one tailored to the exact needs of the farm. Now, with better access to information through technology and agronomic assistance, farmers can apply the right fertilizer recipe at the right time, improving cherry yield and quality.

Small farmers selectively hand-pick only the ripe cherry and deliver it to the Gichathaini factory. At the entrance, the cherry manager supervises a meticulous visual and floating classification, accepting only dense and ripe cherries.

After reception, the cherry is pulped and fermented. After fermentation, the coffee is washed with clean water and dried on raised beds. Workers rake the parchment frequently to ensure even drying. They cover the drying parchment during the hottest hours of the day, to maintain slow and uniform drying, and at night, to protect the parchment from humidity.

Nyeri County is one of the most famous producing regions in Kenya.

The name Nyeri derives from the Maasai word nyiro, which means red, because of the red volcanic soil in the area. The name was adapted to Nyeri by white settler farmers. Currently, most farmers in the area grow tea and coffee as cash crops. The coffee varieties of the region are usually a mix between SL 28, SL 34 (approximately 80%) Batian and Ruiri 11.

Although coffee cultivation had a relatively late start in Kenya, the industry has gained and maintained an impressive reputation. Since the beginning of production, Kenyan coffee has been recognized for its high quality, meticulous preparation and exquisite flavors. Our sister company in the country, Sucafina Kenya, works with farmers across the country to ensure these exceptional coffees get the praise they deserve.

Today, more than 600,000 smallholder farmers farming less than 5 acres make up 99% of Kenya's coffee-growing population. Its farms cover more than 75% of the total crop area and produce almost 70% of the country's coffee. These farmers are organized into hundreds of Farmers Cooperative Societies (FCS), all of which run at least one factory. The rest of the annual production is grown and processed on small, medium and large farms. Most larger farms have their own washing stations.

Most Kenyan coffees are washed and dried completely on raised beds. The country continues to maintain its reputation for high quality and attention to detail at its many washing stations. The best factories employ strict selection practices at the cherry inlet, and many of them have had the same management staff for years.


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Country of Origin
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Tasting notes
Dark chocolate
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