Kenya AA Top - Nyala

Caramel, chocolate, red fruits, mulberry, raspberry, balanced
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Bag Weight 30 KG BAG
Harvest Season 2023/24
Status Spot
Lot Number P611957-2
  • 49 Bag(s)
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About This Coffee

Nyala Estate coffee is a high grown, top quality coffee from the slopes of the Aberdare Mountains in the central highlands of Kenya, formally the white highlands just south of the Equator.  These coffees are known in Kenya as ‘UPPER KIAMBU’ origins.  The estate produces about 120 tons of coffee a year on 66 hectares of land.  Nyala Estate is located in Kiambu County, Southern of the capital city Nairobi, at an altitude of 1,720 metres above sea level, on the eastern slopes of the Aberdare Ranges, the heartland of traditional coffee growing in Kenya.

Country of Origin Kenya
Region Kiambu County
Producer Type Single Estate
Farm Name Nyala Estate
Processing Washed
Processing Description Sun-dried on raised beds
Growing Altitude 1750m
Harvest Season 2023/24
Bag Weight 30 KG BAG
Bag Type Grain Pro / Ecotact
Plant Species Arabica
Variety SL28, SL34

History of Coffee in Kenya

It seems likely that coffee grew wild within the region that would become Kenya, buried deep inside impenetrable forests, or perhaps hiding in plain site; but it wasn’t until 1895 that missionaries both protestant and catholic attempted to grow coffee for commercial purposes. The 100 seeds from Reunion Island that would serve as progenitors to the Kenyan coffee industry arrived on a train, carried by priests belonging to an order known as “Holy Ghost Fathers.” On August 12th, 1899, they arrived at the spot that would quickly become the country’s capital city. One of the early protestant medical missionaries was Dr. Henry Scott. After his death in 1911, a new hospital complex was named after Dr. Scott and when the department of agriculture took over the complex in 1923 they kept the name: Scott Agricultural Laboratories, or “Scott Labs.” This is the origin of the “SL” in SL28 and other coffee varieties selected at the lab.

Growing Coffee in Kenya

Coffee is grown through the highland regions of Kenya, including Kisii, Nyanza, and Bungoma in the west; Nakuru and Kericho in the Great Rift Valley; Machakos, Embu, and Meru to the east of Mt. Kenya; and the Taita hills near the coast. The largest and oldest coffee growing areas are the central highlands, particularly Nyeri, sandwiched between the foothills of Mt Kenya to the east and the Aberdare mountain range to the west. Most coffee in Kenya is grown between 4,500 and 6,500 feet. Nearly all of Kenya’s 700,000 coffee producers are small land holders belonging to cooperatives. Most common varieties in Kenya are Ruiru 11, SL28, SL34, and K7. SL34 and K7 were developed from heirloom bourbon known as “French Mission,” which was the primary variety grown prior to the 1930’s that can still be found today, as can Blue Mountain on some farms. Kenyan coffees are graded by screen size and while there are several grades, specialty coffee is AA, AB, or PB (peaberry), used in combination with quality grade FAQ or FAQ Plus (Fair Average Quality).

  • Region Kiambu County
  • Farm Name Nyala Estate
  • Producer Type Single Estate
  • Processing Washed
  • Processing Description Sun-dried on raised beds
  • Bag Type Grain Pro / Ecotact
  • Plant Species Arabica
  • Variety SL28, SL34
  • Min Growing Altitude 1750m
  • On Sale No
  • Top Lot Yes
  • Status Spot
  • Coffee Grade KEN CA WA AA TOP
  • CTRM Contract Number P611957-2
  • Country of Origin Kenya
  • Warehouse The Annex