Lelit Victoria

The Nyeri region, located in the central highlands of Kenya, is one of the country’s most renowned coffee-growing areas due to the quality and complexity of its coffees. Its nutrient-rich volcanic soils, combined with high altitudes and a cool climate, create ideal conditions for growing high-quality Arabica coffee.

In Kenya, much of the coffee is not processed on the farms themselves, but at communal washing stations — known locally as ‘factories’ — where smallholders deliver their freshly harvested coffee cherries. These stations play a crucial role in the final quality of the coffee, as it is there that the initial stages of wet processing take place.

Upon arrival at the washing station, the cherries are carefully sorted to remove any defects or foreign matter. They are then pulped, and the beans are fermented and washed to remove the mucilage before being moved to the drying yards. This collective system enables coffee from multiple producers to be processed in accordance with strict quality and traceability standards.

The result is coffee renowned for its vibrant, well-structured profile. In this case, the batch offers a fruity profile, with the bright acidity and balanced body that have made Nyeri coffees some of the most highly regarded in the world, ideal for both filter and espresso.