|Black Currant, Lemon, Honey|
|AeroPress, French Press, Chemex, Pour over|
|Character||Our Nyakabugi espresso has a balanced body with fruity sweetness and subtle acid nuances with aromas of blackcurrant, lemon and honey.|
|Processing||Washed and sundried|
|Variety||SL 28 and SL 34|
|Altitude||1700 mt. above sea level|
These beans come from Nyakabugi Washing Station, which is located in Kiambu County north of Nairobi. They can be harvested twice a year in this region of Kenya, in the early harvest season from June to August, and later in the year from October to December.
The Washing Station is supplied by small local farmers with coffee cherries of the varieties SL28 and SL34 that grow at an altitude of 1700masl. Here the cherries are harvested by hand and then further processed at the washing station where the cherries are first washed and sorted before being placed in a pulping machine. They are then placed in a large basin and left to ferment for up to 12 hours removing the remaining pulp and mucilage. From here, the beans are directed into large water channels, where they are rinsed once again with fresh water and sorted. Only the best beans, which are of a certain size and density, return to a large basin for a further 24 hours.
Before exporting the beans go through a final check where they are sorted by colour, size and quality. The Kiambu region has a stable subtropical climate with many hours of sunshine, sufficient rainfall and volcanically enriched clay that ensure the coffee cherries from this region thrive particularly well. Thus, the flavour profile of balanced, floral sweetness and the gentle citrus notes can fully develop.