KENYA – Nyeri Peaberry – Medium Roast – get 2 bags a month at a reduced rate with free shipping!

$32.00 / month

Country: Kenya

Region: Nyeri

Farm: Othaya Farmers Cooperative Society

Altitude: 1,700 masl

Process | Varietal: Washed | Peaberry

Tasting Ideas:  Cherry, Citrus Fruits, Maple Syrup

We roast ‘in-Haus’ so that you can have a ‘Farm to Cup’ experience


Additional information
The History of Coffee in Kenya
It seems likely that coffee grew wild within the region that would become Kenya, buried deep inside impenetrable forests, or perhaps hiding in plain site; but it wasn’t until 1895 that missionaries both protestant and catholic attempted to grow coffee for commercial purposes.
Coffee is grown through the highland regions of Kenya, including Kisii, Nyanza, and Bungoma in the west; Nakuru and Kericho in the Great Rift Valley; Machakos, Embu, and Meru to the east of Mt. Kenya; and the Taita hills near the coast. The largest and oldest coffee growing areas are the central highlands, particularly Nyeri, sandwiched between the foothills of Mt Kenya to the east and the Aberdare mountain range to the west. Most coffee in Kenya is grown between 4,500 and 6,500 feet. Nearly all of Kenya’s 700,000 coffee producers are small land holders belonging to cooperatives. Most common varieties in Kenya are Ruiru 11, SL28, SL34, and K7. SL34 and K7 were developed from heirloom bourbon known as “French Mission,” which was the primary variety grown prior to the 1930’s that can still be found today, as can Blue Mountain on some farms. Kenyan coffees are graded by screen size and while there are several grades, specialty coffee is AA, AB, or PB (peaberry), used in combination with quality grade FAQ or FAQ Plus (Fair Average Quality).
About this Coffee
Unblemished ripe cherries are handpicked by smallholder members of the Othaya Farmers Cooperative Society and delivered to the coffee factory. The cooperative has nearly 600 members farming an average of 165 ha above 1700 meters. Upon delivery to the factory; the coffee is taken through a three step washing process involving floating to remove low density cherries, fermentation and post-fermentation washing. The coffee is then dried under natural sunlight and milled into green bean form ready for bagging into sisal jute bags.
Weight .82 lbs
Dimensions 6 × 8 × 9.5 in
2nd choice of monthly roast

BURUNDI – Natural – Migoti Hill – Light Roast, ZAMBIA DECAF Mafinga Hills–Light Med Roast, TANZANIA Tarime District–Medium Roast, KENYA Nyeri Peaberry–Medium Roast, TANZANIA – Iganda Cooperative – Dark Roast