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Kenya Nyeri AB Washed
  • Kenya Nyeri AB Washed
  • Kenya Nyeri AB Washed
Kenya Nyeri AB Washed

Kenya Nyeri AB Washed

RM55.00 MYR
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About This Coffee :

Kenya Nyeri AB Washed

Quantity: 200g/1000g

Roast Level: Light Roast

Flavor Profile: Plum, Red Apple, Pear, Cherry

Variety: SL28, SL34

Altitude: 1,700 - 2,000  m

Grade: AB

Processing Method: Washed 

Origin: Nyeri, Kenya 

Region and Farm Introduction: Located on the slopes of Mount Kenya, Nyeri is one of Kenya's most renowned coffee-growing regions. Its high elevations, cool mountain climate, and fertile volcanic soils create ideal conditions for slow cherry maturation, contributing to coffees with vibrant acidity, pronounced fruit character, and exceptional sweetness.

Coffee in Nyeri is predominantly produced by smallholder farmers and delivered to cooperative washing stations, where carefully selected ripe cherries undergo meticulous processing. The region is particularly well known for expressive Kenyan coffees with juicy acidity and layered red-fruit character.

Processing Method Features: This coffee is processed using Kenya's traditional Washed process, where ripe cherries are carefully sorted before being depulped and fermented to remove the mucilage. The beans are then thoroughly washed and slowly dried on raised beds. This process emphasizes clarity, vibrant acidity, and the distinctive fruit character associated with Kenyan coffees.

The cup combines juicy plum and cherry with the crisp sweetness of red apple and delicate pear. The result is a bright, clean, and fruit-forward profile with a refreshing acidity and elegant sweetness.

So, how do you know what grind to use?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

  1. Coarse:
    • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
  2. Medium-Coarse:
    • Saddling between coarse and medium, this grind looks like rough sand
  3. Medium:
    • The middle of all grind sizes, medium grounds are similar to the consistency of sand
  4. Medium-Fine:
    • The medium-fine grind is a staple grind size, with texture like table salt
  5. Fine:
    • Finer than table salt, fine grind is typically the size of most pre-ground coffee
Brewing Method Brew Time Coffee to Water Ratio Bottom-Top Sieve
Pour Over 3:40 min 1:16 400 – 800 µm
French Press 10:00 min 1:13 600 – 1000 µm
AeroPress 2:20 min 1:15 500 – 900 µm
Moka Pot 1:30 min 1:11 350 – 700 µm
Drip Brewer N/A 1:17 400 – 900 µm
Espresso 0:26 min 1:2 250 – 500 µm
Cold Brew 16 hours 1:10 600 – 1100 µm
Syphon 1:40 min 1:15 400 – 800 µm