Nyeri AA - Chinga, Kenya
Nyeri AA is a coffees we picked up through our buyers and their relationship with the Othaya Farmer's Cooperative Society (FCS), an FCS that includes an impressive 18 wet mills dating back to the late 1950s.
Experience - A dry fragrance blends raw sugars, citrus fruits, dark tea, and spices, while the wet aroma reveals lemonade sweetened with brown sugar, plum candy, and almond syrup. The coffee boasts a brilliant acidity, especially in lighter roasts, providing a refreshing tartness reminiscent of hibiscus tea, accompanied by a vibrant mix of citrus notes and aromatic spices like tangelo, mandarin, lemon, clove, and Darjeeling spiced tea. The body is substantial and packed with juicy flavors. Light and Medium roasts highlight Chinga's complexity, yielding a light and bright cup with complex top notes and underlying sweetness, while Full City roasts offer a deliciously fruited profile with a bittersweet core, hinting at date paste and cinnamon, and enhancing dark berry tones in the aftertaste. This is an AA Grade washed Kenyan to its core.
Brewing Recommendations - Chinga shines when brewed as a pour-over or through a Chemex, where the clarity of flavors and brightness truly come to life. The citrus notes and acidity are well-balanced, making it ideal for manual brewing methods that allow for precise control over extraction. A French press will bring out more of the body and dark berry flavors, while espresso preparation will highlight the coffee's sweetness and complexity, creating a vibrant and juicy shot. It’s magic on Ice, or as an espresso base In milk drinks.
**PRO TIP** For Iced coffee’s, we recommend pre-cooling the espresso on frozen stainless steel whisky rocks (or ball) BEFORE pouring the espresso onto the Ice. This will minimize the melting of the Ice, reduce water, and preserve body, texture, and flavor.
Cupping score: 91.3.
Nyeri AA is a coffees we picked up through our buyers and their relationship with the Othaya Farmer's Cooperative Society (FCS), an FCS that includes an impressive 18 wet mills dating back to the late 1950s.
Experience - A dry fragrance blends raw sugars, citrus fruits, dark tea, and spices, while the wet aroma reveals lemonade sweetened with brown sugar, plum candy, and almond syrup. The coffee boasts a brilliant acidity, especially in lighter roasts, providing a refreshing tartness reminiscent of hibiscus tea, accompanied by a vibrant mix of citrus notes and aromatic spices like tangelo, mandarin, lemon, clove, and Darjeeling spiced tea. The body is substantial and packed with juicy flavors. Light and Medium roasts highlight Chinga's complexity, yielding a light and bright cup with complex top notes and underlying sweetness, while Full City roasts offer a deliciously fruited profile with a bittersweet core, hinting at date paste and cinnamon, and enhancing dark berry tones in the aftertaste. This is an AA Grade washed Kenyan to its core.
Brewing Recommendations - Chinga shines when brewed as a pour-over or through a Chemex, where the clarity of flavors and brightness truly come to life. The citrus notes and acidity are well-balanced, making it ideal for manual brewing methods that allow for precise control over extraction. A French press will bring out more of the body and dark berry flavors, while espresso preparation will highlight the coffee's sweetness and complexity, creating a vibrant and juicy shot. It’s magic on Ice, or as an espresso base In milk drinks.
**PRO TIP** For Iced coffee’s, we recommend pre-cooling the espresso on frozen stainless steel whisky rocks (or ball) BEFORE pouring the espresso onto the Ice. This will minimize the melting of the Ice, reduce water, and preserve body, texture, and flavor.
Cupping score: 91.3.
Nyeri AA is a coffees we picked up through our buyers and their relationship with the Othaya Farmer's Cooperative Society (FCS), an FCS that includes an impressive 18 wet mills dating back to the late 1950s.
Experience - A dry fragrance blends raw sugars, citrus fruits, dark tea, and spices, while the wet aroma reveals lemonade sweetened with brown sugar, plum candy, and almond syrup. The coffee boasts a brilliant acidity, especially in lighter roasts, providing a refreshing tartness reminiscent of hibiscus tea, accompanied by a vibrant mix of citrus notes and aromatic spices like tangelo, mandarin, lemon, clove, and Darjeeling spiced tea. The body is substantial and packed with juicy flavors. Light and Medium roasts highlight Chinga's complexity, yielding a light and bright cup with complex top notes and underlying sweetness, while Full City roasts offer a deliciously fruited profile with a bittersweet core, hinting at date paste and cinnamon, and enhancing dark berry tones in the aftertaste. This is an AA Grade washed Kenyan to its core.
Brewing Recommendations - Chinga shines when brewed as a pour-over or through a Chemex, where the clarity of flavors and brightness truly come to life. The citrus notes and acidity are well-balanced, making it ideal for manual brewing methods that allow for precise control over extraction. A French press will bring out more of the body and dark berry flavors, while espresso preparation will highlight the coffee's sweetness and complexity, creating a vibrant and juicy shot. It’s magic on Ice, or as an espresso base In milk drinks.
**PRO TIP** For Iced coffee’s, we recommend pre-cooling the espresso on frozen stainless steel whisky rocks (or ball) BEFORE pouring the espresso onto the Ice. This will minimize the melting of the Ice, reduce water, and preserve body, texture, and flavor.
Cupping score: 91.3.
