Kenya Premium Nyeri – Torch Coffee – Rui Ruiru – Anaerobic Natural Processed

Burman Coffee Traders

Details

Origin

Kenya

Process

Natural, Anaerobic

Roast Suitability

Description

Our buddies over at Torch Coffee (Yunnan, China), who are masters of funky natural processed coffees, started working with a small coffee factory in Nyeri with the aim of producing boutique natural and anaerobic natural coffee offerings. After many test batches, this is their second anerobic natural. A beautiful & very exotic cup, very different tasting coffee. If you have not had anaerobic natural offerings before, be in for something new. The cup is filled with sweet fruity and slightly boozy tones. Highly rated but a taste that will split the market due to the fruity/boozy qualities coming from a high fermentation level. Nyeri is perhaps the most well-known of the central counties. Kenya’s coffee is dominated by a cooperative system of production, whose members vote on representation, marketing and milling contracts for their coffee, as well as profit allocation. This specific coffee is brought to us by the dedicated smallholder farmers delivering to the Ruiruiru factory, which operates under the Rutuma Farmers Cooperative Society in the Mathira North area of Nyeri County. The region is fed by rivers that originate in the Aberdare mountain range, to Nyeri’s west. The cool air and precipitation from these mountains are a major contributor to Nyeri’s coveted coffee terroir, providing not just legendary volcanic soil, but the ideal, stable climate needed for the slow, controlled drying required to perfect this premium anaerobic natural coffee. Tasting Notes: A complex and very fruit-forward cup that transforms beautifully across roast levels. With lighter roasts, expect bright, punchy notes of orange, red berry jam, and a sharp lemon acidity. At a medium roast, the cup balances out nicely with an intense dark chocolate and mild passion fruit undertones. If taken darker, it maintains hints of tropical fruit and acidity while emphasizing deep cacao and intriguing spicy notes. Hints of an oaky, barrel aged boozy tone can linger on the tongue across the roast levels, br