Nyeri Hill shows brilliant acidity, like tart grapefruit or orange juice. Developed sugar sweetness and candied citrus peel fade to berry and citrus hints in the finish. Big body makes this a good espresso option. City to Full City+.
Nyeri Hill farm has an interesting history as one of the earliest coffee estates in East Africa and is run by the Catholic Archdiocese of Kenya. It was founded in in the late 1800's when Kenya was still under British rule, and planted in coffee by Italian missionaries around 1915 with coffee being exported back to Italy. The farm is located in the municipality of Nyeri, not far from Nairobi. It spans a massive 1400+ hectares of which 350 are planted in coffee, starting at a low of 1800 meters and tops out at 2200 meters. The farm is primarily planted in SL-28, with about 20% Ruiri-11 and SL-34 mixed in. There are many physical reminders of Nyeri Hill's long history (mostly commemorating the Italian war efforts of WWII), and includes a wet-mill facility onsite built in the 1930s - and as ancient as it is, the machinery is still in operation today (which says a lot about the rate of technical innovation in cherry/pulp removal!). This sample stood out when cupping in Kenya, but unfortunately we weren't able to make a visit to the farm and get photos to share. This is an AA outturn, the largest bean separation (17-19 screen), and with exceptional sorting implemented.