Kenya Nyeri

Gaturiri Factory processes coffee from smallholder members of the Gaturiri Farmers Cooperative Society in Nyeri County, just south of Mount Kenya. The region's volcanic soils and high altitude create ideal conditions for the intensity Kenyan coffees are known for.

This lot is a blend of SL28 and SL34—two varietals developed by Scott Laboratories in the 1930s specifically for Kenya's climate and terroir. The cherries undergo a 72-hour fermentation cycle with multiple wash and soak stages, a labor-intensive process that amplifies acidity and complexity.

The cup is bold and distinctive. Blackcurrant intensity, a savory tomato-like acidity, and a rich brown sugar sweetness. It's the kind of coffee that doesn't ask for your attention—it demands it. Not for everyone, but for the right drinker, nothing else compares.