Our Kenya Nyeri Peaberry comes to us from the Rukira processing facility. It offers a beloved flavor profile that maintains a balanced despite its complex flavor profile. Blackberry, pineapple, pomegranate, plum, and green apple fruit notes are joined by heirloom tomato, vanilla, and salted caramel. Savory and sweet, bright and balanced, the coffee is complicated enough to capture the interest of the picky coffee connoisseur, yet easy-going enough to cold brew or take camping with you. It’s certain to leave an impression either way.
Kenya’s coffee is dominated by a cooperative system of production, whose members vote on representation, marketing and milling contracts for their coffee, as well as profit allocation. Othaya Farmers Cooperative Society, the umbrella organization that includes Rukira Factory, is one of Kenya’s larger societies, with 19 different factories and more than 14,000 farmer members across the southern Nyeri region. The Rukira Factory has 800 members, 600 of whom are actively harvesting and delivering to the processing center. The factory’s total cherry intake tends to hover around 150,000 kgs, meaning the average member of Rukira is farming enough coffee fruit for roughly one 30kg unit of exportable green.
Origin InformationGrower - 600 producers organized around the Rukira Factory
Variety - SL28, SL34, Ruiru 11, and Batian
Region - Rukira Village, Nyeri County, Kenya
Harvest - October-November
Altitude - 1700 to 1890 m (5577 to 6200 ft)
Soil - Volcanic loam
Process - Triple Washed: Cherries floated prior to pulping, fermenting, washing, and soaking, then dried on raised beds.
Taste ProfileSweetness - Honey, Chocolate
Acidity - Citric, Tartaric, Malic
Viscosity - Juicy, Crisp
Cleanliness - Clean and complex
We roasted this batch of Kenya Nyeri Peaberry to a full medium roast. Depending on the grind and brewing method, this Kenya Crown Jewel can produce notes of tangerine, milk chocolate, toffee, clove to grapefruit, honeydew, jasmine, nougat, dark chocolate.
As with most Top-Shelf coffees, we suggest using the pour-over method to maximized the aroma and flavor of this Crown Jewel coffee using a 1:16 coffee to water ratio with the water between 200F and 205F. Once grounds are placed in the filter, pre-soak grounds by covering with water for ~30sec to allow for blooming, then finish with either a steady pour or a couple of short pours to complete the brewing process.
Brew Observations / Analysis
Brew Analysis by Nate Lumkin, Royal Coffee
I had a nice time brewing the Ikawa roasts of this peaberry, so I was really looking forward to digging into a few different brew methods with Alex’s roasts on the Diedrich roaster. I was impressed by this coffee’s balance of lively acidity and dark chocolate notes, so I decided to try a brew on Aeropress in addition to a couple pour-over devices, just to see what the coffee did with a little more concentration.
My first brew was with the V70 pour-over. It brewed through at just under three minutes, and even though I used a high dose of 20g and a standard grind setting of 8.5 on our EK, I was surprised to find its TDS and level of extraction were fairly low, about 1.15 and 17.25% respectively. Nevertheless the coffee tasted good in the cup, and not at all thin: I found notes of grapefruit, red plum, white grape, blackberry, and lemongrass, with a hint of cocoa and maple syrup. This was a really clean and sparkling cup.
The second brew was with the F70 pour-over. I figured the flat bed would help push the extraction a little bit. This cup brewed through fairly quickly, at around two minutes, and though it did show a higher extraction, with a TDS of 1.21 and an extraction of 18.15, I was again surprised at how low the extraction was. As expected, this cup was a little heavier, with notes of tangerine, red grape, toffee, orange, milk chocolate, and clove, though I would say my preference was for the first cup, with its cleaner and livelier acidity.
Finally I made a cup with the Aeropress. I have to admit, I don’t have a lot of experience with the Aeropress, outside of one shift I pulled at Blue Bottle’s Mint Plaza back in 2017, where I brewed a cup on the fly based on instructions I found on a website. I ground this coffee just a little bit finer and let it brew for a minute thirty-five, and really enjoyed the results: notes of grapefruit, lemon, honeydew, and dark chocolate, with a light florality like jasmine or rosemary. I enjoyed this method so much that I suspect this coffee would taste really nice as an espresso, so if you happen to pull some shots, please let me know how it goes!
Mt. Kenya, at the helm of Kenya’s Central Province, is the second tallest peak on the continent of Africa and a commanding natural presence. The mountain itself is a single point inside a vast and surreal thicket of ascending national forest and active game protection communities. The central counties of Kenya extend from the center of the national park, like six irregular pie slices, with their points meeting at the peak of the mountain. It is along the lower edge of these forests where, in wet, high elevation communities with mineral-rich soil (Mt. Kenya is a stratovolcano) many believe the best coffees in Kenya, often the world, are crafted. Nyeri is perhaps the most well-known of these central counties.
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