Nyeri Hill farm lies just 3 km from the famous coffee town of Nyeri, in the heart of Nyeri County. The large estate is run and managed by the Catholic Arch Diocese of Nyeri and is one of the earliest and largest coffee farms in Kenya. The altitude varies from 1,600 to 2,200 metres above sea level, with temperatures ranging from 10 to 30 degrees Celsius. Annual rainfall ranges between 750mm to 950mm. The soils are well drained, deep volcanic loam.
The ripest cherries are delivered on the same day to the ‘factory’ (as Kenyan washing stations/wet mills are called), sorted to remove any damaged or underripe cherries, and pulped using the farm’s 8 disk pulper. The pulped coffee is then fermented for between 6 and 48 hours before being fully washed to remove all the remaining mucilage. After coffee is washed is delivered to rest under circulating, clean water in the factory’s soaking tanks for around 24 hours. Once soaked and clean, the parchment graded through channels and then delivered to pre-drying tables (with slightly larger screen holes) for around two hours. Here it will be sorted, again, as it loses excess surface moisture, before it is delivered to the main drying beds.
Usually drying times are around 7 to 14 days until the coffee reaches the optimal humidity of 10.5 to 11%. Coffee is turned and sorted every two hours or so and is covered during the hottest part of the day to prevent splitting and to promote even drying. After this is reached the coffee is bagged and rested in the farm’s ample warehouse. With wooden slatted floors, the warehouse is a perfect conditioning tool: cement floors absorb moisture, wood doesn’t.
This washed coffee has everything you love in Kenyan coffee. Classic reddish-coloured fruity notes of blood orange, cranberry & pomegranate, an incredibly juicy coffee to start your day in the morning.
Brewing Recipe :
1 : 15
5th of November
200g pack ship within 1 - 2 working days
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