The Nyeri region is home to 1,400 farmers located in the Central highlands of Kenya. Here, the red volcanic soil is rich in phosphorus and well drained - perfect for the farmers to produce some of the most incredible coffee varieties. The warmer days and the colder night temperatures create the best environment for beans to develop slowly and amass as much sugar as possible. Each farm is less than 1 hectare on average and grown at an altitude of 1,600 - 1,800 meters above seal level. The smaller farm size means that greater control and care is taken to improve the quality of the beans.

In Nyeri the farmers selectively hand-pick only the most ripe coffee cherries and deliver them to the Ndaroini factory. Here the cherries are sorted and floated in water, and only those very ripe cherries that sink to the bottom of the water are accepted, as these are of the highest quality. The cherry is then pulped and fermented for approximately 12 to 16 hours, before being washed in clean water and graded through grading channels.

This coffee is an "AA" coffee - this means that the beans are the largest sized beans - at around 7.2 millimeters. These beans are also the highest quality beans grown in Kenya.

The delicate floral flavours shine through in this cup producing a plump and juicy orange sweetness, complimented by an incredible bright and refreshing citrus acidity. A smooth orange chocolate sharpness is emphasised when the coffee cools down - hopefully leaving you with a hint of a wine crisp at the back of the palate.