Nyeri Coffee Beans

Nyeri coffee beans are produced in Kenya, the world’s second-largest coffee-growing region in Africa. Kenya borders Ethiopia, the renowned birthplace of coffee, yet the two produce vastly different coffees. Kenyan coffee is beloved by enthusiasts for its distinctive blackberry acidity. Nyeri coffee, on the other hand, comes from one of Kenya’s most celebrated specialty coffee regions, yielding high-quality beans annually.

Nyeri is located in Kenya’s central highlands, nestled between the slopes of the Aberdare Range and the southwestern side of Mount Kenya (a dormant volcano). The area’s mineral-rich volcanic soil nurtures some of the finest Kenyan coffee. Locals grow coffee at elevations of approximately 1,200 to 2,300 meters. The main harvest season runs from October to December each year, with a secondary season from June to August. The primary varieties cultivated here are popular Kenyan Arabicas—mainly SL28 and SL34, along with Ruiru11 and Batian. When ripe, the cherries are picked by farmers and then processed at washing stations in the Nyeri region. These stations employ washed processing methods: pulping, fermenting, washing, and drying the coffee fruit to produce the cherished Nyeri green coffee beans. Different processing facilities cover slightly varying growing zones, resulting in unique flavor profiles.

The Dimani Girl’s AA coffee beans are washed at the Ndima-ini Factory processing plant in the Nyeri region. After more than 72 hours of washed fermentation, these beans offer flavors of blackberry, redcurrant, and honey.

The Jiacasha AB coffee beans are K72 washed at the Gathaithi processing plant in the Nyeri region. They present a citrusy acidity upon entry, transition to plum and grape mid-palate, and finish with a honey-green tea aftertaste.

The above is an introduction to Nyeri coffee beans, a renowned specialty coffee region in Kenya. Kenyan fruit-forward coffee beans are adored by some and polarizing to others—you’ll have to try them to know for yourself.