Ndia'ini Nyeri, Natural

Ndia-ini translates to deepest part of a river in Kikuyu. This washing station was built in 1969 in Nyeri & is now receiving coffee from just under 400 farmers. Most Kenyan coffees are fully washed, but not in this lot. Here, only the heaviest cherries were selected, referred to as “Natural Heavy”. The coffee cherry dries on the bean, taking 14 days to dry, sometimes longer in the rainy season. How the producers take the bean out of the cherry has a huge influence on the taste.

Brewing: Try it without milk first, and try detect the nuanced notes from the dried cherry that seeped into the bean- floral, delightfully fruity, berry & chocolate.