Named in honor of the Swahili people, who carefully cultivate juicy varieties, this is a blend sourced from Central Kenya. The Swahili call someone Nyota when they want to emphasize that person’s uniqueness and share their incredible impression. On the slopes of Kirinyaga lie fertile volcanic soils, ideal for producing stable and vibrant coffees. Here, farmers harvest their crops and deliver them to the nearest processing stations. Cuppers in cooperatives then process, roast, and taste Kenyan lots to create the blend.

The ripest cherries are carefully handpicked, delivered to the station the same day, and processed using the classic washed method. Before drying, the cherries are washed, defects are sorted out, and the coffee is depulped. The parchment then ferments in water tanks for a full day, is washed again, and afterward, the clean parchment is spread on African beds. Throughout drying, station workers constantly turn the coffee. During the midday heat, when the sun is at its peak, the coffee is covered to ensure a slow and stable drying process. This way, the beans develop the highest quality cup, delighting our palates for a long time.

The aroma of freshly roasted coffee reveals clear notes of citrus and apple, which gently transition into the flavor, complementing its caramel sweetness. The aftertaste lingers with bright vanilla notes. The body is light yet juicy, with a soft velvety texture.