Kenya
Kenya Nyeri AA
Nyeri County · 1700–2000 masl · washed
The classic Kenyan profile: ripping blackcurrant acidity, syrupy body, and intense savoury-sweet complexity.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Kenya Nyeri AA | 10 | 8 | 9 | 3 | 7 | 8 |
Details
- Varieties
- SL28, SL34, Ruiru 11
- Roast
- medium-light
- Harvest
- Oct, Nov, Dec, Jan
Tasting notes
BlackcurrantTomatoGrapefruitBrown Sugar
Brewing recommendations
Pour-Over V60affinity 10/10
Grind
medium-fine (580µm)
Temp
94°C
Ratio
1:16
Brew
220s
Ribena-like blackcurrant with a grapefruit snap.
Chemexaffinity 9/10
Grind
medium (800µm)
Temp
95°C
Ratio
1:17
Brew
300s
Clean, intense, juicy.
Kalita Waveaffinity 8/10
Grind
medium (800µm)
Temp
93°C
Ratio
1:16
Brew
240s
Balanced extraction; blackcurrant and tomato with rounded sweetness.
AeroPressaffinity 7/10
Grind
medium-fine (600µm)
Temp
85°C
Ratio
1:14
Brew
90s
Versatile cup; blackcurrant and tomato with soft acidity.
Cold Brewaffinity 7/10
Grind
coarse (1050µm)
Temp
80°C
Ratio
1:8
Brew
12h
Smooth and sweet; blackcurrant and tomato without the bite.
Espressoaffinity 6/10
Grind
fine (250µm)
Temp
92°C
Ratio
1:2.5
Brew
30s
Punchy and acidic; best as a black espresso, not milk.
French Pressaffinity 5/10
Grind
coarse (1050µm)
Temp
95°C
Ratio
1:15
Brew
240s
Heavy body; blackcurrant and tomato with textured mouthfeel.
Moka Potaffinity 4/10
Grind
fine (260µm)
Temp
96°C
Ratio
1:7
Brew
300s
Bold and rich; blackcurrant and tomato in a concentrated cup.