Kenya Nyeri Region Plamuyu Coffee BeansCoffee Beans
Origin
- Region: Kenya Nyeri
- Variety: SL28
- Process: Washed
- Roast: Light Roast
- Altitude: 1580-1750 meters
- Sample Batch:
- Grower: Rugi Cooperative
Flavor Notes:
This Kenya Plamuyu coffee presents bright acidity of dark fruits like plum and black plum. At medium temperature, it delivers a rich, tangy-sweet profile of apricot and stone fruits, with a smooth, lingering black tea finish.
- Aroma: Medium
- Cleanliness: Average
- Sweetness:Medium
- Acidity:Strong
- Body:Strong
- Bitterness:None
- Aftertaste:Strong
- After Cooling:Medium
Kenya Nyeri Region Plamuyu Coffee BeansCoffee Bean Intro:
Qianjie Coffee: Kenya Plamuyu Coffee Beans
Region: Kenya Nyeri Rugi Cooperative
Altitude: 1580-1750 meters
Variety: SL28 SL34
Grade: AA
Processing Method: Washed
Flavor: Black plum, plum, grapefruit, apricot
Nyeri
Located on the highlands of central Mount Kenya and the Aberdare Mountains, Nyeri is one of Kenya’s most renowned coffee regions. It boasts fertile red volcanic soils that nurture a wealth of high-quality Kenyan coffee.
Rugi Cooperative
This Plamuyu coffee comes from the Rugi Cooperative in Nyeri. The Rugi Farmers Cooperative Society, established in 2005, consists of 4,000 farmers.
The coffee cherries processed by the cooperative come from the nearby Wajee Nature Park, a natural bird sanctuary where many rare species reside. Such a pristine environment is highly suitable for growing coffee trees.
Green coffee beans
The main varieties planted around the cooperative are SL28 and SL34, which have been widely cultivated since the 1930s. SL28, with Typica lineage, offers complex and varied flavors, high sweetness, and citrus aromas. SL34 shares similar flavor profiles with SL28, boasts strong disease resistance, high yield, and can thrive even at lower altitudes.
Kenya grades its green coffee beans based on bean size and cupping scores. Depending on size, shape, and hardness, they are categorized into AA, AB, PB, C, E, TT, and T, with AA being the highest grade.
Processing Method
The Rugi Cooperative operates multiple washed processing facilities. At these mills, coffee cherries harvested by farmers are depulped using discs to remove the skin, then left to dry-ferment in containers for 12-24 hours. The beans are then transferred to washing channels where mucilage is scrubbed off before being soaked again in clean water. A second fermentation lasting 36 hours follows, with water changed every 5-12 hours. After fermentation, the beans are washed and dried on raised beds for about ten 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 Kenya coffee obtained by Qianjie features flavors of apricot and stone fruits. To preserve more of the fruity aroma, Qianjie’s roasters opted for a light roast. Through cupping comparisons, the dry fragrance reveals black plum and caramel, while the cup delivers the taste of dark stone fruits such as plum, prune, and apricot, with a saturated acidity.
For brewing, Qianjie uses a finer grind to extract high-altitude Kenyan coffee, with a 20-mesh Chinese standard sieve yielding a 78% extraction rate. The V60 filter enhances clarity in flavor layers.
A three-stage extraction method is employed: after grinding the coffee and placing it on the filter paper, start with a 30g bloom for 30 seconds, pouring water from the center outward in small, steady circles. The second pour adds 95g of water, and when the coffee flow slows, begin the third pour of 100g until all the coffee has dripped through. The total brew time is around 2 minutes, with an allowable margin of about 10 seconds earlier or later.
Flavor Cup Report:
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