Kenya Nyeri Gura Peaberry

Mt. Kenya, at the helm of Kenya’s Central Province, is the second tallest peak on the continent of Africa and a commanding natural presence. It is along the lower edge of these forests where, in wet, high elevation communities with mineral-rich soil (Mt. Kenya is a stratovolcano) many believe the best coffees in Kenya, often the world, are crafted. Nyeri is perhaps the most well-known of these central counties. Othaya Farmer Cooperative Society is one of key member societies of the Kenya Cooperative Coffee Exporters (KCCE) organization.

Kenya is known for some of the most meticulous at-scale processing that can be found anywhere in the world. Bright white parchment, nearly perfectly sorted by density and bulk conditioned at high elevations is the norm, and a matter of pride.

Gura typically ferments for 15 hours. After fermentation is complete, the decomposed mucilage is scrubbed away and the clean parchment soaks in a fresh water bath for another 16 hours. Then the beans are meticulously sorted, and the peaberries are set aside.

This  Kenya Nyeri Gura Peaberry is a light roast. Expect a herbaceous taste with notes of lemon, lime and chocolate.