Nyeri
Single origin, Kenya
$24 12 oz bag
Blackcurrant, pink grapefruit and demerara
- Origin
- Nyeri County, Kenya
- Process
- Washed and soaked
- Altitude
- 1,700–1,850 m
- Varietal
- SL28, SL34, Ruiru 11
Roasted Wednesdays and shipped that afternoon. Free US shipping over $45.
About this coffee
Nyeri sits between Mount Kenya and the Aberdare Range, where smallholder farmers grow SL28 and SL34 in red volcanic soil.
Members deliver ripe cherry to their cooperative’s washing station. It’s pulped, fermented, washed, soaked in clean water overnight and dried on raised beds for up to three weeks. That slow, careful process is where the clarity comes from. This lot was harvested between November 2025 and January 2026.
We roast it light to keep the blackcurrant snap and the pink-grapefruit finish. It’s our favorite cup when the first cool front finally reaches Austin.
Tasting notes
- Blackcurrant Tart and dark, right up front
- Pink grapefruit Juicy acidity as it cools
- Demerara A raw-sugar finish
In the cup
- Acidity
- Bright
- Sweetness
- High
- Body
- Light, silky
Brew it at home
Our recipes for Nyeri. Start here, then adjust the grind to taste.
- Coffee
- 20 g
- Water
- 320 g
- Ratio
- 1:16
- Water temp
- 203°F
- Grind
- Medium-fine
- Total time
- 3:15
- Rinse the paper filter with hot water and pour that water out.
- Bloom. Add 20 g of coffee, level the bed and pour 50 g of water. Wait 45 seconds.
- First pour. Pour in slow spirals to 180 g by 1:15.
- Second pour. Pour to 320 g by 2:00, then give the dripper a gentle swirl.
- Drawdown. It should finish around 3:15. If it runs long, grind a little coarser.
- Coffee
- 15 g
- Water
- 230 g
- Ratio
- 1:15
- Water temp
- 200°F
- Grind
- Medium-fine
- Total time
- 2:00
- Rinse the paper filter in the cap and lock it on.
- Pour. Add 15 g of coffee and 230 g of water, then stir three times.
- Steep. Put the plunger in to hold the vacuum and wait until 1:30.
- Press slowly for about 30 seconds and stop at the hiss.
- Coffee
- 22 g
- Hot water
- 200 g
- Ice
- 130 g
- Water temp
- 205°F
- Grind
- Fine
- Total time
- 2:45
- Ice first. Put 130 g of ice in the carafe under the dripper.
- Bloom. Add 22 g of coffee and pour 50 g of water. Wait 45 seconds.
- Pour to 200 g by 1:45. The coffee chills as it lands.
- Swirl and serve over fresh ice. Built for Austin in August.