🏆CR97-Kenya Washed Nyeri Nyeri Hill Factory AA TOP
Note: Black currant, blood orange, wisteria
Roast Level: Medium Light
Acidity: 4(1~5 from low to high)
Aroma: 9
Acidity/Structure: 10
Body: 9
Flavor: 10
Aftertaste: 9
Blind assessment: Intensely aromatic, high-toned, deeply sweet. Black currant, blood orange, cocoa nib, wisteria, cedar in aroma and cup. Brilliant, complexly layered acidity; full, satiny-smooth mouthfeel. The finish is long and flavor-saturated, with lingering black currant, blood and cocoa nib.
The bottom line: A superbly structured, fruit-driven Kenya, combining electrifying acidity with deep sweetness, lush florals, complex citrus and a cocoa nib throughline.
🖇️Nyeri
When it comes to Kenyan coffee, Nyeri, known as the “heart of Kenyan coffee,” is a region that simply cannot be overlooked. Nestled between the towering Aberdare Range and Mount Kenya, its unique geographical conditions nurture coffee cherries with distinctive flavors, showcasing alluring florals, luscious fruit sweetness, and bright Kenyan acidity. With a beautifully balanced sweetness and acidity and exceptional clarity, Nyeri truly embodies the defining qualities of specialty coffee, making it one of Kenya’s most prized coffee-growing regions.
The farm starts at around 1,700 meters, with most growing areas above 1,800 meters. Combined with the region’s distinct day-to-night temperature shifts, these conditions help shape the clean, vibrant character in the cup.
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Acidity explanation:
When customers ask us to recommend beans, the number one question is about flavor, and the number two is “Is this acidic?”
First of all, the feeling of the acidity varies from person to person. Once I met two guests. A said he would like to drink acid coffee, while B said he would not drink acid coffee. So I made a Natural Yirgacheffe Blue Donkey for them. A said that it was too acidic, and B said that it was okay. It is clear that there are individual differences in the sensitivity of acidity.
Since there are individual differences, is there any criterion for reference?
We generally use several fruits to make the evaluation from the least acidic to the most acidic. From 1~5 is strawberry jam, grapes, apples, oranges, lemons. So that the scores of relative acidity can help the consumers with a reference in purchasing.
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kakalovecafe note:
1. One bag of 8 oz coffee bean,with the exception of high price or rare coffee beans of 4oz bag.
2. Suggested aging days: light roast-level 15 days, medium-light roast-level 15 days, medium roast-level 10 days, medium-dark roast-level 8 days,dark roast-level 8 days.
3. Stored in cool, sun block condition and the expiration of the period of 6 months. Best if used in 30-60 days after opening.
4. The coffee bag use one-way-valve.
5. The one-way-valve sticker can be torn off and removable. We use this sticker,because we are afraid that the aroma of the coffee beans will run away during the shipping process.
