Coffee from Kenya Batian, Ruiru, SL28, SL34 / Washed

The Nyeri region, located in Kenya's central highlands, is one of the country's most renowned coffee-growing areas for 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 community washing stations—known locally as "factories"—where smallholder farmers deliver their freshly harvested cherries. These stations play a fundamental role in the final quality of the coffee, as the initial stages of wet processing take place there.

Upon arrival at the washing station, the cherries are carefully sorted to remove defects or foreign materials. They are then depulped, and the beans are fermented and washed to remove the mucilage before being sun-dried on African beds. This collective system allows coffee from multiple producers to be processed under strict quality and traceability standards.

The result is coffee known for its vibrant and structured profile. In this case, the lot presents a fruity profile with notes of blackberry, black tea, and citrus, along with the bright acidity and balanced body that have made Nyeri coffees some of the most highly valued in the world, ideal for both filter and espresso.