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Kenya Nyeri Nyeshun AB

Preparation
Quantity

Blackcurrant. Wild Honey. Chocolate.

Variety SL28 & SL34
Processing Washed
Region Nyeri
Altitude
1600 - 1800 masl
Roast Level Light Roast
Quantity 200g

About this coffee :

Nyekundu means red in Kiswahili, while Hibiscus is the English hibiscus, which also refers to Roselle, and it is often referred to as Roselle. We named this highly fruity Kenyan Nyeshun based on this flavour axis. We created and named Nye-SH-un, Nye-un is taken from the root of Swahili meaning red, and SH is from Hibiscus/roSelle. Nyeshun's transliteration "Nie Si Hong", or paraphrase "Luo Shen Hong", points out the main flavour of the main axis, deep and bright Roselle red and gorgeous flavour, and the delicate texture of nectar is as soft as silk.

This batch is from the well-known Nyeri production area in Kenya. After cupping, we brought back both the AA and AB versions. The processing of green beans in Kenya is a very systematic industrial chain. The processing plant of the farmers' cooperative society (Factory), after the processing of coffee cherries (fermentation, washing, drying to the state of shelled beans), Send to Dry Mill for preliminary refined treatment (hulling, stone removal, specific gravity sorting, and particle size grading, etc.), and grading AA, AB, C, E, etc. based on the size of the raw beans.

For such a must-have Kenya, no amount of explanation is superfluous. With the delicate silky taste like wild honey nectar sweetness, bright blackcurrant fruitiness that you often find in Kenyan coffee and gorgeous red flowers bloom in the deep and thick Kenyan complex layer tone. A wonderful coffee that must try for all Kenyan coffee fans.

Brewing Recipe :

Filter
Brewing ratio 1 : 15
Ground coffee 15g
Total water 225ml
Water temperature 92ºc
Brew time 2.30 minutes
Roast Date 20th of February

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