NYERI KAMOINI AA

Why we selected this origin

We sampled the most uniform (AA) and highest quality green coffee from Kenya looking for a coffee that would yield the most distinct fruity citrus notes that are celebrated in the coffee varieties that are distinctly grown in this region.

Producer Info

This coffee is sourced from family owned farms located on the southeastern slopes of the Aberdares mountain ranges in Nyeri County, Kenya. This region is also flanked by Mount Kenya to the east, resulting in highly fertile volcanic soil, suited for coffee growing.

Source: Royal Coffee

Brewing Recommendations

Pour Over:

• Method: V60 James Hoffmann’s Recipe

• Coffee Dose: 17 grams medium fine grounds

• Liquid Yield: 250 grams

• Ratio (grounds/yield): 1:14.7

Pour over is our favorite method with this coffee for the extra clarity of fruit but immersion brews like French Press are also excellent! There’s plenty of citrus mouth watering flavors in this that we end up preferring more balanced pour over methods to get the citrus in line with the sweet sugar flavors.

Espresso:

• Ratio: 18 grams

• Liquid Yield: 45 grams

• Ratio (grounds/yield): 1:2.5

A longer espresso shot time/yield helps add balance to this coffee to tame some of the high acidity citrus flavors. If you have pressure profiling on your espresso machine we’ve preferred a much finer grind than normal and a long pre-infusion to maximize extraction. You will have lots of fun experimenting with different settings to capture the best of the citrus/sugar balance in this origin.