Kenya - Nyeri Peaberry


Kenya - Nyeri Peaberry


This Kenya Peaberry is one of the award-winning roasts from our 2017 Roaster of the Year. This coffee is grown by the family owned farms of the Othaya Farmers Co-operative Society Limited (FCS) with more than 14,000 members who generally have half acre plots averaging 250 coffee trees.

“Peaberries are sought after by coffee connoisseurs for two main reasons: the small size and rounded shape of the beans means they roll around in a smooth and fluid motion inside the coffee roaster for an even and consistent roast. The other major benefit of peaberry beans is that they have been carefully selected, which is essential for optimal quality, regardless of bean shape.” - Jacob Long, Roastmaster

Learn More

GrindWhole Bean

  • Whole Bean
  • Auto Drip
  • French Press
  • Espresso
  • Turkish

Size12oz Bag

  • 12oz Bag
  • 5lb Bag
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    milk chocolate | ripe orange | caramel
    1,750 m to 1,965 METERS

This light roast from Africa has a unique mouthfeel with hints of milk chocolate, ripe orange, and caramel. We’re especially fond of this single origin, because it helped solidify our title as 2017 Roaster of the Year, from Roast Magazine. Along with our Ethiopian Yirgacheffe and Paul’s Blend, the Kenya Nyeri Peaberry was judged during a blind tasting alongside a variety of other entrants – and came out on top. 

Grown by OTHAYA Farmers’ Co-operative Society Limited (OFCS),  a 1st grade Fairtrade Certified organization. The society is situated in Nyeri South, Othaya sub-county at the slopes of Aberdare ranges at an altitude ranging between 1,750 m to 1,965 m above sea level. It is located between two historical sites, Mt. Kenya and Aberdare Ranges. It comprises of 19 coffee factories owned by 16,162 small scale coffee farmers with about 2 million coffee bushes. Agriculture is the backbone of Othaya farmer’s economy.  Learn more

Customer Review

Coffee to Water Ratio

Using the correct amount of coffee will ensure that your coffee is brewed to strength, without over-extracting or under-extracting the coffee to compensate for an inappropriate dose. We recommend 2 grams of coffee for every fluid ounce of water used to brew. Weighing coffee is the most accurate way to measure the appropriate dose. If a scale is not available, we recommend 2 heaping tablespoons of ground coffee for every 5 ounces of water used to brew.

Grind Size

Producing the correct particle size in ground coffee is one of the most important steps in coffee brewing. In general, a finer grind will produce a more intense brew and a coarser grind will produce a less intense brew. At the same time, a grind that is too fine will produce an over-extracted, astringent brew, and a grind that is too coarse will produce a weak, under-extracted brew lacking flavor. In pour-over methods, grind size also affects the rate of extraction, as water will pass more slowly through a finer grind, and more quickly through a coarser grind. We strongly recommend burr grinders over blade grinders.

Water Temperature and Quality

Water temperature dramatically affects the extraction of coffee’s flavor during brewing. We recommend brewing with water at 200-202° Fahrenheit for best results. Using fresh, clean, chlorine-free water is essential. 

Coffee 101

Discover how to make the most in your cup with our brew blog - Coffee 101. Brewing variations, roast colors, coffee storage, steaming, and so much more. Not just for beginners, this info has gems for all coffee enthusiasts from novice to barista and beyond.

This was my second purchase from Thanksgiving and is sure to be just the most recent of many to follow. I love peaberry coffee and this does not disappoint. Wonderful uniform beans - as fun to look at as drink - almost. This is fantastic in the cup!
Paul K. of Sharon, MA