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Located just north of Nairobi in Kiambu County, the Nyala Estate is one of the oldest coffee farms in the country. The county experiences temperatures ranging between 12 to 18°C, making it ideal for coffee farming.
Majority of Kenyan’s coffees are traditionally double-washed, which contributes largely to their unique characteristic - classic crisp phosphoric acidity. Cherries are first depulped after harvesting as soon as possible. They are then fermented with its mucilage in large tanks for at least 24 hours, to break down the sticky mucilage thoroughly. The cherries are then washed again to thoroughly remove the mucilage. Before being laid out to dry, they are fermented one last time for a shorter period of time.
This double-fermentation is very common in Kenya, and is the core reason for enhancing both cleanness and crisp acidity in the cup. It is indeed a labour-intensive process but the efforts are paying off significantly as Kenya is producing consistently good coffees every year. These meticulous practices of Kenyan coffees are reflected in the Nyala Kiambu, with bright-red acidity and flavour profile.
We Taste: Blackcurrants, Red Plums, Black Tea
Recommended Brew Methods: Hario V60, Aeropress
Country/Region: Kenya, Kiambu County
Varietal: SL28, SL34, Ruiru 11
Elevation: 1650 m.a.s.l.