NYANJUKI PB, Kenya

Notes:
KUMQUAT
GRAPEFRUIT
JAIMACAN
PEPPER
Harvest:
DECEMBER
2022
Region:
KIRINYAGA
Altitude:
1800 MASL
Variety:
BATIAN,
RUIRU 11,
SL28, SL34
Process:
WASHED

One characteristic of peaberries is that they have a strong aromatic intensity in fragrance. In this case, we have citrus and sweet notes such as grapefruit, kumquat, physalis, and caramel. In terms of aroma, it becomes spicy, where we can detect a
note of Jamaican pepper. Its acidity is bright, and it has a juicy body.
This year Faith Estatehas changed its name to Nyanjuki Group.
Just like in many other coffee-growing countries, in Kenya, small producers are organized into hundreds of local agricultural cooperatives to market their coffee. There are 9 members of the Nyanjuki producer group. Each of them owns and
operates a small estate in the same area, and they are all committed to producing
high-quality coffee while increasing their production capacity. The coffee is a blend of the 9 lots from these producers. Each one on their own estate selectively picks and visually sorts the cherries before pulping. The coffee is fermented in tanks for 12 hours. Then, the parchment is washed with clean water and placed on raised beds
for drying. The parchment is frequently moved to ensure even drying, and this drying process takes approximately 14 days to complete.