Tasting Profile: Bright acidity, orange, lemon, floral, effervescent

Kenyan coffee is world-renowned for its vibrant, bold flavors, and the beans from Othaya in Nyeri County perfectly capture what makes this origin so special. Grown in the fertile highlands of central Kenya, this coffee offers a bright, effervescent cup with a tantalizing mix of citrus and floral notes. The region’s volcanic soil, high altitude, and ideal climate combine to create a unique terroir that produces some of the most distinctive and sought-after coffees in the world.

Othaya lies in Nyeri County, one of the most celebrated coffee-producing regions in Kenya. Here, smallholder farmers carefully cultivate their coffee at altitudes ranging from 1,700 to 2,000 meters above sea level. These high altitudes, combined with nutrient-rich soil, encourage slow maturation of the coffee cherries, allowing for the development of complex flavors. The region’s microclimate, characterized by cool mornings and warm afternoons, further contributes to the coffee’s signature bright acidity and crisp, clean finish.

What truly sets Kenya Othaya coffee apart is its effervescent, almost sparkling acidity, which pairs beautifully with the prominent citrus notes of orange and lemon. Floral undertones weave through the cup, adding elegance and balance to the brighter flavors. The result is a coffee that is both lively and refined, offering a taste experience that is full of energy and sophistication. The medium roast accentuates the natural brightness of the beans while maintaining the integrity of their complex, fruity character.

Kenya’s coffee industry has long been associated with meticulous quality control and traceability, and Othaya is no exception. The coffee is grown by smallholder farmers, many of whom are part of cooperative societies that prioritize quality at every stage of production. The cherries are hand-picked at peak ripeness, and traditional wet processing methods are used to ensure the coffee retains its vibrant acidity and crisp flavors. This careful attention to detail results in a cup that exemplifies the best of Kenyan coffee.

Kenya’s coffee culture is deeply ingrained in its national identity, with coffee often referred to as the “black gold” of the country. A fun fact about Kenya’s coffee grading system: Kenyan coffees are typically graded based on bean size, with AA being the largest and most prized. Othaya’s AA beans are particularly sought after for their rich flavor and excellent balance.

Kenya Othaya coffee offers a bright and refreshing coffee experience, perfect for those who appreciate vibrant acidity and complex flavor layers. With notes of orange, lemon, and floral undertones, this coffee is an invigorating yet sophisticated choice, reflecting the rich coffee-growing tradition of Nyeri County and the dedication of its smallholder farmers. Every cup is a testament to the unique terroir of Kenya, offering a lively and effervescent sip that leaves a lasting impression.

Region: Othaya, Nyeri County

Altitude: 1,700-1,890 M

Process: Fully Washed and Dried on Raised Beds

Variety: SL28, SL34, Ruiru 11, and Batian