Kenya Nandi Hills – Anaerobic Natural
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Pomelo, blueberry and lime cream – a natural-process Kenya that keeps the country's bright acidity and adds a lot of sweetness.
At a glance
- Origin: Nandi Hills, Nandi County, Kenya
- Producer: Great Rift Coffee
- Variety: Batian, Ruiru 11
- Altitude: 1400–1600 m
- Process: anaerobic natural
- Roast: omni – filter and espresso
- Tasting notes: pomelo, blueberry, lime cream
- Roasted by: Guido, Bucharest
In the cup
Pomelo comes first: zesty, bright, unmistakably Kenyan. Then the natural process shows itself, with blueberries bringing juice and a deeper, jammy sweetness underneath. It finishes textured and cool, a little like a spoonful of lime cream. Brew it as filter for a clean, fruit-led cup; pull it as espresso and the berry takes over in a syrupy shot.
Where it comes from
Nandi Hills sits on the western edge of the Great Rift Valley, in a part of Kenya best known for tea. Coffee is a newcomer here: many farms were planted only in the last decade or so, on volcanic soils that used to grow sugarcane. Great Rift Coffee is a family-run farm that made exactly that switch, from cane to coffee, to show what Nandi Hills can do as a specialty region. They work under shade trees, alongside other crops and indigenous trees, and follow organic principles. That makes this lot a double surprise: most Kenyan coffee is washed and grown in the central highlands around Mount Kenya, while this one is a natural from the west.
How it's processed
- Ripe cherries are hand-sorted and floated to remove the lighter, defective fruit.
- The whole cherries ferment in sealed, oxygen-free containers (that's the "anaerobic" part).
- They are then dried in the sun as whole fruit and turned regularly so they dry evenly.
- Only once dry are the seeds hulled out of the dried cherry.
Drying inside the fruit is what gives the cup its extra sweetness and body.
How we brew it
- Filter (V60 or batch brew): 15 g coffee, 250 g water at 93–95 °C, around 3:00 total. A slightly coarser grind keeps the berries clean.
- Espresso: 18 g in, 38–42 g out in 26–30 seconds for a dense, berry-heavy shot.
Why it's on our shelf
Kenya usually means washed coffee from the central highlands. This natural from the west is a Kenya you don't see often – and a great way to taste how much process changes a cup.
