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.

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. This coffee is from the Othaya Farmers Cooperative Society which consists of about 500 members which produce an average of 4 bags of green coffee a year.

Coffee Details

Grower: Small family owned farms in the Othaya Farmers Cooperative Society
Country: Kenya
Region: Nyeri County
Varietal: SL28, SL34, Ruiru 11 and Batian
Altitude: 1700 – 1890 meters
Processing Method: Fully washed and dried on raised beds

Profile

Roast Level: Medium Light Roast

The Cup: This fruity coffee is very juicy with flavors of red apples, red currant and blood orange and the mouthfeel is rounded by chocolate flavors and leaves a clean mouthfeel. One of the best coffees we have had from Kenya.

Cup profile: red apples, red currant, creamy

Brewing Suggestion

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