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Plum Pulse, Kenya Nyeri, Washed

from €21.00

A traditionally washed lot from the Kiaguthu station at 1,700+ masl, made from SL28, SL34 and Ruiru 11. Expect a bright and structured cup with red plum, blackberry, violet and muscovado sugar — a clean, crisp and vibrant expression of classic Nyeri terroir.

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A traditionally washed lot from the Kiaguthu station at 1,700+ masl, made from SL28, SL34 and Ruiru 11. Expect a bright and structured cup with red plum, blackberry, violet and muscovado sugar — a clean, crisp and vibrant expression of classic Nyeri terroir.

  • Sweetness: Red Plum
    Acidity: Blackberry
    Aftertaste: Violet

    • Origin: Kenya

    • Region / District: Nyeri / Othaya

    • Washing Station: Kiaguthu — Othaya FCS

    • Varieties: Ruiru 11, SL28, SL34

    • Altitude: 1,700–1,720 masl

    • Process: Traditional washed — aerobic fermentation

    • Crop: 2024–25

    • SCA Score: 87.25

  • PROCESSING

    This coffee is a traditionally washed and fermented lot from the Kiaguthu washing station in Othaya, Nyeri — produced from Ruiru 11, SL28 and SL34 grown at 1,700–1,720 masl in rich volcanic soil. After selective harvesting, cherries are pulped, undergo aerobic fermentation, washed in channels and sorted by density before drying on outdoor beds.

    The washed process brings clarity and precision: a fruity yet clean cup with notes of red plum, blackberry, cocoa, muscovado sugar and violet, showing the classic high-altitude Nyeri brightness with a refined structure.

    HISTORY

    Algenubi is the star name used for coffees produced at the Kiaguthu station, which is part of the Othaya Farmers Cooperative Society. Founded in 1964, the station receives cherries from around 480 smallholders cultivating about 110 hectares in total. Producers benefit from agronomic training, input support and fair commercialization through the cooperative.

    Managed by James Nderitu, Kiaguthu sits between the Rwarai and Chinga rivers on a transition zone between tea and coffee — an area celebrated for producing some of Kenya’s most expressive washed coffees. Once processed, parchment is milled at Othaya’s dry mill to ensure full traceability and quality control.

    Algenubi ACR represents the signature style of Nyeri: highland terroir, cooperative excellence and classic washed precision.

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