Variety Batian, Ruiru 11, SL28, SL34
Process Washed
Region Gichugu, Kirinyaga
Producer Smallholder Producers at Nyanjuki
Altitude 1700- 1800 masl

Suggested for Espresso

Plum,
Cherry,
Jam.

There are 9 members of the Nyanjuki producer group. They each own and operate a small estate in the Njukiini area. They named their producer group after the three main physical features of the local region: NYA from the Nyamindi River, NJU from Njukiini forest and KI from Kii river. Put together, they are Nyanjuki.

Producer members in Nyanjuki producer group cultivate primarily SL28, SL34, Batian and Ruiru 11. SL varieties soon became the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximize scarce water resources and flourish even without irrigation.

Batian is named after the highest peak on Mt. Kenya and is resistant to two of the most common plant diseases. The variety has the added benefit of cropping after only two years. Ruiru 11 is also known for its disease resistance, early maturity and high yields.

Small estate owners process their coffee on their own farms. They selectively pick and then visually sort their cherry before pulping. Coffee is fermented in tanks for 12 hours. Following fermentation, parchment is washed in clean water and laid to dry on raised beds. Parchment is raked frequently to ensure even drying. It takes approximately 14 days for parchment to dry.

Letter grades on Kenyan coffees refer to bean size, not coffee quality. There is a Stigma for C graded coffees perceiving them as lower quality beans, holding them back from reaching their full potential as the outstanding coffees they can be.

To break the cycle, it's essential to place more value on C lots, pay better prices, and encourage improved preparation, allowing these coffees
to shine.