Product Information - Kenya Bille Nyaga AB
Billie Nyaga
Origin : Thuita, Tharaka Nithi County, Kenya
Varietal : SL 28 & SL 34
Process : Fully washed
Altitude : 1,500masl
Harvest : November - December
As soon as we tasted this lot, we were fascinated by its sweetness that reminiscent of the cleanest version of Rwandan coffee.
This 240 kg lot was placed 12th in African Coffee Trade Fair Specialty Coffee Competition. One of our close friends bid this lot, then we were lucky to get a tiny volume. What we like about this is the clean cup profile as a high ranked auction lot out of 300+ samples.
We feel great to offer this very exclusive lot to you.
The Estate practices semi-organic coffee farming as the Nyaga family. They are the second generation of our coffee farm; their parents first planted SL 28 and SL 34 coffee variety in this farm in 1957. Today, the farm is managed by the six sons graced by the support of their wives and parents.
The farm is located in the slopes of Mt. Kenya, Thuita, Chuka constituency of Tharaka Nithi County in Kenya. Due to proximity to the equator the farm prides itself for the ‘Terroir’ as it provides the most unique environment for the ‘Kick’ of our quality coffee.
- Harvesting: The coffee cherries are 100% hand picked as all Kenyan coffees are. Then, it is delivered to the washing station. All the immature cherries, over-fermented cherries, and foreign matters are sorted prior to the processing.
- Pulping: The coffee cherries undergo de-pulping, graded into 2 sizes(P1 and P2) by its densities, then are moved to each tank.
- Fermentation: The parchments are fermented for 18 to 72 hours. This stage breaks down the remaining enzyme, and develops flavours of the coffee.
- Washing: Post-fermented parchments are thoroughly washed with clean water along a long waterway.
- Drying: Parchments are moved, and laid on African beds by the staff, and are carefully managed in order to prevent from over exposure to the sun or dew. It takes from 15 to 30 days to achieve a certain moisture content and water activity.
It is a light roast, thus the intensity of the brewed coffee would not be such a challenge to even non-coffee drinkers.
This coffee boasts its highly clean profile despite some jammy and savoury attributes.
- (Always) It can be developed within the range of sweet jammy characters such as grade A savoury maple syrup / apple pie / rhubarb jam / vanilla / medjool date / Biscoff
- (Often) It can be developed within the range of yellow fruit such as lemon / lemonade / orange jam / dried mango
- (Often) It can be developed within the range of white flowery characters such as frangipani / fresh coffee flower / gardenia at its peak
- (Sometimes) It is reminiscent of white grape as cooled
- (Often) The body is medium, very silky but it can vary depending on different extractions
Also we have found this coffee tasting like high quality savoury maple syrup / frangipani / lemonade during our production cupping & tasting with plenty of various brewing methods, so most of you are likely to get those as well.
It is roasted for both filter coffee, particularly the best on pour-over tools with the rough reference recipe as below.
- Brewing ratio : 1(coffee) to 16(brewing water) for the right intensity.
- Brewing time : around 02:20 to extract the highest clarity of this coffee.
- Brewing water temperature : 96 degrees Celsius water.
It is also very good with immersion methods such as Clever or Plunger.
- Brewing ratio : 1(coffee) to 15(brewing water).
- Brewing time : 4 to 5 minutes (coarse grind size).
- Brewing water temperature : over 96 degrees Celsius water.
Reminder
- Generally coffee tastes much better and cleaner when at least a week old since roasted.
- Operate the camera app on your mobile, then place the QR code in the screen for additional information of the coffee.
