Kenya Nyeri AA Coffee

Why this coffee matters

Kenya Nyeri AA is one of the most celebrated single origins in the specialty coffee world. The “AA” grade represents extra-large, dense beans with high aromatic oil content — a hallmark of premium Kenyan lots. Grown on the volcanic slopes between Mt. Kenya and the Aberdare Range, Nyeri coffees mature slowly in cool, high elevations, developing concentrated sugars and vibrant acidity.

The result is a vivid, fruit-forward cup bursting with black currant sweetness, red berries, and wine-like brightness — a profile that sets Kenyan coffee apart and makes Nyeri AA a favourite among American specialty coffee drinkers.

Origin & Processing

• Region: Nyeri County, Kenya (Mt. Kenya & Aberdare Range)
• Elevation: 1,400–2,000 m asl
• Varietals: SL28, SL34, Ruiru 11
• Process: Fully washed; sun-dried on raised beds
• Recommended Roast: Medium (to highlight juicy sweetness and crisp acidity)

Smallholder farmers cultivate SL28 and SL34 on tiny plots of rich volcanic soil, delivering cherries to local cooperative wet mills (factories). After pulping, the coffee undergoes fermentation, thorough washing, and slow drying on raised African beds. This meticulous process creates exceptional clarity, acidity, and the signature black-currant character of Nyeri.

Sustainability & Craft

Nyeri’s cooperative system ensures farmers receive premiums for high-quality cherry and access to agronomy training and infrastructure improvements. The region’s heirloom varietals, especially SL28 and SL34, are prized for their deep berry notes and complex acidity, while Ruiru 11 contributes disease resistance and structure.

Spectra Coffee roasts this Nyeri AA offering in small batches in the United States to preserve its intense fruitiness, bright acidity, and clean finish.

Cup Experience

Expect an aromatic, fruit-driven cup filled with black currant, raspberry, and grapefruit zest. A medium, silky body supports hints of vanilla and toasted nut, leading to a lingering, wine-like finish. As it cools, the sweetness intensifies, revealing deeper berry complexity and citrus florals.

Cup Profile

• Aroma: Fresh berries, citrus blossom
• Taste: Black currant, raspberry, grapefruit, vanilla, toasted nut
• Body: Medium, silky
• Acidity: Bright, wine-like
• Finish: Long, juicy, sweet

Brew Tips

• Cone Drip (V60/Chemex): 21 g medium-fine • 350 g water (1:16) • 92–96 °C • ~3.5 minutes. Highlights bright fruit and clarity.
• Flat Basket Drip (Auto): Medium grind — smooth, sweet everyday cup with lifted acidity.
• French Press: Coarse grind • 1:15 • 4 minutes. Produces a creamy, aromatic brew with layered fruit.
• Pump Espresso: Fine grind • 1:2 • ~28 seconds. Syrupy shot with berry intensity and citrus brightness.
• Stovetop (Moka): Medium-fine — bold, sweet, intensely fruity.
• Whole Bean: Grind fresh before brewing for maximum aroma and complexity.

FAQ

• Is Kenya Nyeri AA a true single origin?
  Yes. This lot comes exclusively from smallholder farms in Nyeri County and is graded AA for exceptional bean size and quality.
• How should I store this coffee?
  Keep it in an airtight container away from light and moisture. Grind only what you need just before brewing for optimal flavour.
• Why use a medium roast?
  A medium roast preserves Nyeri’s distinctive berry sweetness, floral citrus notes, and bright acidity — qualities that define premium Kenyan coffees.