Kenya Nyeri Peaberry


Preferred brew method: Espresso, Chemex, Pour over

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Looking for a sweet treat? This one will provide it.

Acidity:  Very High

Body: Average

Sweetness: Very High

Roast Level: New England

Flavor Notes :

Wine, Watermelon, Raspberry and Peach

Elevation:  1200 MASL – 1300 MASL

Varietal:  Ruiru 11, Sl28, SL34

Harvest: October- December

Process: Fully Washed

Drying on Raised Beds


This Kenyan coffee is grown on the eastern slopes of Aberdares mountain ranges in Nyeri County, Kenya by the family owned farms of the Othaya Farmers Co-operative Society Limited (FCS). Established in 1956, FCS has more than 14,000 members who generally have half acre plots averaging 250 coffee trees.

The typical farmer here counts their trees rather than the size of their land; most average just 250 coffee plants per farm. Many are inter-cropping to improve the biodiversity of the region and the security of their harvest, planting banana, grevillea, and macadamia in addition to coffee.

Oh, peaberry, the coffee world’s favorite genetic flaw. This lot is typically dense and dry for a Kenyan coffee. Its screen size, and really the fact that the lot is peaberry, is what makes it especially unique. ​The peaberry (referred to as ​caracol  in Latin America) is generally recognized to be a developmental anomaly that results in the presence of a single seed inside the cherry, rather than two. Our affection for the funny round little seeds might simply be visual appeal – they’re adorable and often pleasantly uniform both before and after roasting. It’s possible, but generally disputed, that peaberries may have more concentrated flavor. They most definitely present challenges in drying and roasting, as their shape, size, and density don’t absorb heat in the same manner as a flat bean.


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Grind Type

Espresso, Drip, French Press, Whole Bean


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