Kenya Nyeri

Product detailed description

Farm: Many farmers from the region
Region: Mukurweini in Nyeri
Variety: SL28, SL34, Ruiru 11, Batian
Altitude: 1700 – 1900 m a.s.l.
Harvest: 2025
Importer: Falcon Specialty

The Origin of Coffee from Nyeri

The high-altitude Nyeri region in central Kenya is among the most renowned coffee-growing areas in the world. Fertile volcanic soil, ample rainfall, and elevation around 1,800 meters above sea level create ideal conditions for growing exceptionally complex and aromatic coffee. In the heart of this region lies the Ndia-Ini washing station, surrounded by small farms that together form the backbone of the specialty coffee ecosystem.

The Ndia-Ini Cooperative and the Farming Community

The Ndia-Ini washing station was established in 1969 and has since served hundreds of smallholder farmers in the surrounding area. It operates under the larger Rumukia Farmers Co-operative Society, which unites over a thousand farmers—approximately 370 to 400 of whom deliver their coffee cherries directly to the Ndia-Ini station. Most of these farmers own only small plots of land and grow coffee alongside other crops. The cooperative provides not only the infrastructure for processing but also training, agronomic support, and fair purchase prices, enabling farmers to improve their production over the long term.

Meticulous Processing and a Commitment to Quality

Coffee from Ndia-Ini is processed using the traditional washed method, which enhances its clarity and fruity character. After harvest, the cherries are carefully sorted, fermented, and then washed in clean spring water from the Aberdare mountain range. The beans are then dried on raised African beds, where they are regularly turned and protected from excessive sun or rain. This meticulous approach ensures exceptional quality and flavor consistency in every batch.

Flavor Profile and Sustainability Approach

The resulting coffee showcases the classic Kenyan profile—bright acidity, juicy body, and notes of red currant, orange, and sugarcane. Behind every cup lies not only a unique microclimate and high elevation, but also a long-standing commitment by the cooperative to transparency, sustainability, and support for the local community. By choosing Ndia-Ini coffee, you’re supporting a fairer coffee supply chain and enjoying a flavor-rich experience rooted in the care and expertise of hundreds of Kenyan farmers.

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We roast coffee three times a week, so it always reaches you freshly roasted. We've been roasting our own coffee since 2019 in Silůvky, South Moravia.