Kenya - Ndaro-ini PB

Origine: Nyeri, Kenya     
Variety: Batian, SL 28, SL34
Process: Washed
Elevation: 1,600 MASL

Ndaro-ini factory was built in 1984, located on the foothills of Mt. Kenya the area has deep red volcanic soil with abundant nutrients, excellent water and nutrient holding capacities. And it is registered by Coffee Board of Kenya (CBK No. XACOO9/FO2) and operates under Gikanda farmers’ co-operative society. It’s owned by coffee growers in Gatundu sub-location with an  active membership of 685 out of 795 registered members. Farmers delivering coffee to this factory have a combined acreage of over 300 acres and a population of 170,150 coffee trees.

About Nyeri region 

Coffee was first introduced to Kenya in the late 19th century and quickly became a popular crop in the Nyeri region. The ideal climate, high altitude, and fertile soils of Nyeri provided the perfect conditions for Arabica coffee cultivation, which has continued to thrive since the early 1900s. The region has a rich history of small-scale coffee farming, with many family-owned farms passing down the coffee-growing tradition through generations.

Nyeri coffee is renowned for its high quality and distinct flavor profile, and it remains a sought-after bean among coffee connoisseurs worldwide. Nyeri coffee is renowned for its bright, complex, and fruity flavor profile. The beans are characterised by their vibrant acidity, which is balanced by a rich, full-bodied texture. The most commonly reported tasting notes include blackcurrant, red berries, and citrus, often accompanied by a hint of floral undertones. The coffee's sweetness is reminiscent of brown sugar or molasses, with a pleasant, lingering finish. Nyeri coffee's distinct flavor profile can be attributed to the region's high altitude, fertile volcanic soils, and meticulous processing methods.

Taste Notes

A juicy, bittersweet coffee that combines the slightly bitter refreshing acidity of lime and grapefruit with the sweetness of caramel.