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A stemmed glass of ruby filter coffee on slate beside light-roasted beans, a sprig of blackcurrants, half a pink grapefruit and a tomato on the vine
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Kenya

Nyeri AA

Blackcurrant and pink grapefruit from the foothills of Mount Kenya

Tasting notes
Blackcurrant · Pink grapefruit · Tomato vine

Roast: Light

£13.50250 g bag· £12.15 a month

Nyeri lies on the red volcanic soil south of Mount Kenya, where the coffee grows slowly in cool nights. Farmers deliver their cherries to a cooperative washing station, where they are sorted by hand, fermented twice and dried on raised tables.

AA is the largest grade, screened by bean size. The cup is the reason we wait for it all year: blackcurrant and pink grapefruit, and that savoury, tomato-vine note Kenyan coffee is known for.

We roast it lightly, as we do the Guji, and keep it on the guest grinder at the bar while it lasts.

How we brew it

AeroPress, one mug

Coffee
15 g, medium-fine
Water
220 g at 90 °C
Time
2 minutes
  1. Rinse the paper and stand the AeroPress on the mug.
  2. Pour all the water and stir three times.
  3. Put the plunger in to stop the drip and wait until 1:30.
  4. Swirl, then press gently for about 30 seconds.

Questions

Why is it more expensive?

Kenyan coffee is sold at auction, and AA lots like this one fetch more. We think it's worth it, once in a while.

Is it too sour for me?

It's bright, not sour, when it's brewed right. If it tastes sharp, grind a little finer or use water a few degrees hotter.

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