Dodomu Coffee Beans from Nyeri, KenyaCoffee Beans
Origin
- Region: Kenya Nyeri
- Variety: SL28
- Process: Washed
- Roast: Light Roast
- Altitude: 1550-2300 meters
- Sample Batch:
- Grower: RUMUKIA Cooperative
Flavor Notes:
Ground Dodomu coffee emits aromas of dried fruit and citrus. The sip reveals bright acidity notes of cherry tomato, citrus, and dark plum, with a tea-like aftertaste.
- Aroma: Medium
- Cleanliness: Medium
- Sweetness:Average
- Acidity:Strong
- Body:Medium
- Bitterness:None
- Aftertaste:Medium
- After Cooling:Medium
Dodomu Coffee Beans from Nyeri, KenyaCoffee Bean Intro:
Pioneer Coffee: Kenya Dodomu Coffee Beans
Origin: Kenya Nyeri RUMUKIA Cooperative
Altitude: 1550-2300 meters
Variety: SL28, Ruiru11
Grade: AA
Processing Method: Washed
Flavor: Cherry tomato, citrus, dark plum, berries
Nyeri Nyeri
Nyeri, located in the central part of Kenya’s coffee-growing region, is also one of the most renowned coffee-producing areas.
This area lies within the dormant volcanic zone of Mount Kenya, with elevations reaching up to 2300 meters. It boasts nutrient-rich red soils, which support the cultivation of key Kenyan crops and contribute to higher-quality coffee production. The region experiences distinct day-night temperature variations, with lows of 13°C and highs of 27-28°C, allowing the coffee cherries to absorb more nutrients during growth.
Most coffee farming in Kenya follows a smallholder model, with relatively low individual yields. Farmer cooperatives are more common than large estates, and most processing stations employ washed processing for green coffee beans, while a smaller portion may use premium natural sun-dried methods.
RUMUKIACooperative
The RUMUKIA Cooperative comprises 8,500 smallholder farmers and produces 4 million kilograms of green coffee beans annually. It operates eight wet mills, including Kagunyu, Gatura, Thunguri, Maganjo, Kiaawamururu, Gailundo, Ndiani, and Tambaya. The cooperative has obtained Fair Trade certification to ensure fair income for farmers and also provides regular agricultural training to continuously improve coffee quality.
Processing Method
The Dodomu coffee acquired by Pioneer Coffee undergoes Kenya’s traditional double-washed process.
Farmers first manually sort the harvested ripe red cherries to remove defective beans, discarding any with damaged outer skins. The cherries are then placed in water tanks for a second screening to remove unripe beans that float. The coffee fruit is mechanically depulped, fermented in tanks for 12-24 hours, and then conveyed through flowing channels for washing. A second fermentation of 48 hours follows, after which the beans are rinsed again until all mucilage is removed. Finally, the parchment-covered green beans are spread out to dry until they reach the appropriate moisture content, then packed and stored in warehouses. The drying process takes about 12 days.
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Region Intro:
Located in central Kenya, Nyeri is home to the extinct volcano Mount Kenya. The red soil of this region nurtures Kenya's finest coffee. Agriculture is extremely important here; coffee is one of its main crops. Cooperative societies made up of smallholder farmers are more common than large estates. This region has two harvests, but coffee from the main season is usually of higher quality.
Altitude: 1200-2300m
Harvest period: October-December (main season), June-August (secondary season)
Varieties: SL-28, SL-34, Ruriu11, Batian.
Brewing Tips:
Brewing Reference
The double-washed Dodomu coffee beans feature acidity as the dominant flavor profile. Pioneer Coffee uses a light roast to preserve the fruity acidity. Through cupping, Pioneer Coffee found that the dry aroma of Kenya Dodomu coffee beans is reminiscent of berries, while the cup reveals acidity notes of green apple, grape, and plum, along with sweetness from nuts and honey.
Filter: V60
Water Temperature: 90-91°C
Coffee Dose: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: Granulated sugar size (80% through a #20 sieve)
Bloom with 30g of water for 30 seconds, then pour in a circular motion with a slow stream until reaching 125g, followed by a pause when the water level nears the coffee bed. Continue pouring to 225g, then stop. Allow all the coffee to drip through before ending extraction (timing starts at bloom). Total brew time: 2’00”-2’15”.
Flavor Cup Report:
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