Kenya Nyeri Whole Bean 250 g

Description

A washed lot of SL28 and SL34 from wet mills around Nyeri, grown on red volcanic soil between 1,700 and 1,900 metres. Cherry is pulped the day it is picked, fermented under water overnight, then washed through channels and dried slowly on raised beds for around fourteen days.

Roasted light, this is the blackcurrant and grapefruit Kenya that people come back for. The acidity is bright without turning sharp, and a tomato-leaf savouriness sits underneath it. We rest the beans seven days before shipping.

Brewing: 15 g to 250 ml at 95 °C on a V60, poured in three stages. On an AeroPress, drop to 92 °C and shorten the steep to a minute, because the acidity concentrates quickly at this roast.

Whole bean, 250 g, resealable valve bag with the roast date printed on the back.