Kenya Nyeri Hill
Washed
Filter

Cupping NOTES 

Raspberry, caramel, lemon,
Sweet with vibrant acidity.

Nyeri Hill Farm is owned and operated by the Catholic Archdiocese of Nyeri. In 1914, Consolata missionaries introduced the first coffee bushes. Today, coffee is grown under shade using indigenous trees.

Processing at Nyeri Hill Farm follows strict quality-oriented methods. After the ripe, red cherries arrive at the processing area, meticulous sorting is done to ensure quality.

Processing:

• Pulping: The cherries are pulped and then transferred to fermentation tanks, where they ferment for 16 to 24 hours, depending on the ambient temperature.
• Washed: Subsequently, the coffee is completely washed to eliminate any remaining mucilage in gradient water channels.
• Drying: The parchment is distributed on raised beds in the sun, where it dries slowly for approximately 12 to 20 days. During the hottest hours, the parchment is covered with shade nets to protect it.
• Grind and Classification: Once dried, the parchment is transported to NKPCU Sagana Mills, located in Sagana, Kirinyaga, where it is ground and classified into different grades.

Community Impact:

Wealth generation at the Farm is distributed throughout the community through investments in hospitals, schools and employment. During the harvest season, approximately 500 seasonal workers join the existing 150 employees who manage this large Farm.