Origin & Terroir
Grown along the nutrient-rich, volcanic slopes surrounding Mount Kenya, this coffee benefits from extreme high altitudes and rich mineral soils. The cool mountain air slows the maturation of the coffee cherry, allowing natural sugars to concentrate and yielding an intensely vibrant, complex cup.
Grown along the mineral-dense volcanic slopes of Mount Kenya, this exceptional lot comes from the Gura Factory in southern Nyeri County, one of the world’s most celebrated coffee-growing terroirs.
Part of the farmer-led Othaya Farmers Cooperative Society, Gura represents roughly 500 smallholders who cultivate high-elevation lots averaging just four exportable bags per harvest. Through membership in the Kenya Cooperative Coffee Exporters (KCCE), the society retains internal control of marketing and export, ensuring that greater margins return directly to the farming community.
Processed with Kenya’s hallmark double-wash precision, this lot undergoes a 15-hour fermentation, followed by an intensive clean-water scrub, a 16-hour fresh river soak, and 2 to 3 weeks of gentle sun-drying on raised beds. The resulting cup displays the striking density, purity, and layered fruit complexity that make Nyeri coffees world-renowned.
Tasting Notes & Cup Character
Black Currant & Tart Blackberry: Bold, fruit-forward top notes that deliver immediate complexity.
Wine-Like Acidity: A vibrant, sparkling acidity that anchors the coffee's signature East African structure.
Honey & Crisp Citrus: A smooth, floral sweetness that opens up as the cup cools, leading into a clean, refined finish.
Brewing Recommendations
This vibrant coffee excels in pour-over and filter methods (like Chemex or Hario V60), which allow its bright fruit notes and wine-like acidity to shine. It also crafts a standout, refreshing cold brew with pronounced berry tones.
Please note that this coffee can change based on availability for subscription purchases.
Origin & Terroir
Grown along the nutrient-rich, volcanic slopes surrounding Mount Kenya, this coffee benefits from extreme high altitudes and rich mineral soils. The cool mountain air slows the maturation of the coffee cherry, allowing natural sugars to concentrate and yielding an intensely vibrant, complex cup.
Grown along the mineral-dense volcanic slopes of Mount Kenya, this exceptional lot comes from the Gura Factory in southern Nyeri County, one of the world’s most celebrated coffee-growing terroirs.
Part of the farmer-led Othaya Farmers Cooperative Society , Gura represents roughly 500 smallholders who cultivate high-elevation lots averaging just four exportable bags per harvest. Through membership in the Kenya Cooperative Coffee Exporters (KCCE), the society retains internal control of marketing and export, ensuring that greater margins return directly to the farming community.
Processed with Kenya’s hallmark double-wash precision, this lot undergoes a 15-hour fermentation, followed by an intensive clean-water scrub, a 16-hour fresh river soak, and 2 to 3 weeks of gentle sun-drying on raised beds. The resulting cup displays the striking density, purity, and layered fruit complexity that make Nyeri coffees world-renowned.
Tasting Notes & Cup Character
Black Currant & Tart Blackberry: Bold, fruit-forward top notes that deliver immediate complexity.
Wine-Like Acidity: A vibrant, sparkling acidity that anchors the coffee's signature East African structure.
Honey & Crisp Citrus: A smooth, floral sweetness that opens up as the cup cools, leading into a clean, refined finish.
Brewing Recommendations
This vibrant coffee excels in pour-over and filter methods (like Chemex or Hario V60), which allow its bright fruit notes and wine-like acidity to shine. It also crafts a standout, refreshing cold brew with pronounced berry tones.
Please note that this coffee can change based on availability for subscription purchases.
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