Kenya Nyeri Kiaguthu

Many believe the best coffee in the world comes from the wet, high elevation county of Nyeri.  It grows in the commanding presence of Mt. Kenya, the continent’s second tallest peak, relying on the mineral-rich soil provided by this stratovolcano.  If it sounds as though this coffee develops in the magical land of some fantasy novel, you’re on the right track.  Our Kenya Nyeri Kiaguthu is supremely special and part of Carolines Premium Collection – a group of the world’s top-tier coffee. 

Kenya is known for some of the most meticulous coffee processing around the globe.  They are famed for their bright white parchment, on which they perfectly sort beans by density and condition – a reputation the Othaya Farmers Cooperative Society does not take lightly. 

This region’s ample water supply has allowed farmers to wash and soak their coffees with fresh, cold river water to an extent unseen in most other coffee growing communities. Kenya Nyeri Kiaguthu ferments for 27 to 35 hours, with every possible variant (i.e. changing mountain climate, etc.) calculated for time adjustment and growers checking on fermentation progress every three hours. 

This is an incredibly special coffee and we highly encourage you to try a cup while we are lucky enough to have it in!  Look for notes of candied lemon, dried berries and chocolate when sipping.  This is a highly complex light roast with subtle tasting notes of brown butter.