KENYA Peponi

Description

Roast: filter Terroir: Nyeri Nyeri is one of Kenya’s most renowned coffee-growing regions and lies between the slopes of Mount Kenya and the Aberdare Mountains. The high altitude, cooler temperatures and rich volcanic soils here create ideal conditions for the slow ripening of coffee cherries and the development of complex, vibrant coffees. Most of the coffee here is grown by smallholder farmers and processed at local washing stations, traditionally known in Kenya as ‘factories’. Coffees from Nyeri are renowned for their pronounced acidity, intense sweetness and juicy notes of red fruit, blackcurrant and citrus. The region is a prime example of the characteristic fruity profile that makes Kenyan coffees some of the most highly prized in the world. Farm: Peponi, Ndaroini Ndaroini is a washing station in the Nyeri region, not far from the town of Karatina, on the slopes of Mount Kenya. The station lies at an altitude of approximately 1,700 metres and is surrounded by the characteristic red volcanic soils for which this part of Kenya is renowned. The washing station was established in 1984 by local small-scale coffee farmers as part of a co-operative. For this particular lot, Ndaroini is where the harvested coffee cherries were processed. The name Peponi means ‘paradise’ in Swahili. Farmer: smallholder farmers Variety: SL28, SL34, Ruiru 11 Process: washed The coffee was processed using the traditional Kenyan washed method typical of this region and altitude. The coffee cherries were hand-sorted, fermented for 24–36 hours and then dried for approximately two weeks on raised African beds.