Nyeri is where Kenyan coffee reaches its peak — and Gura AA is a benchmark lot from this legendary county. The SL28 and SL34 varieties, grown on volcanic red soil between the Aberdares and Mount Kenya, produce a washed cup of rare intensity: blackberry acidity, red cherry sweetness, and a juicy body that holds up perfectly as an espresso or a long filter brew. Grade AA signals the top screen size — the densest, most flavour-packed beans of the harvest.

Tasting notes: blackberry, red cherry.

Gura Washing Station sits where the Gura River cuts through the valley between the Aberdare Range and Mount Kenya. One of nineteen mills in the Othaya FCS cooperative, it collects cherries from around 500 smallholders. Volcanic red soils at 1,700–1,900 masl ensure perfect drainage and mineral-dense beans.

Cherries arrive at the mill and are pulped immediately. They ferment in clean water for 24–48 hours, then receive multiple washes with fresh Gura River water until the parchment squeaks clean between the fingers. Drying on raised African beds takes 10–12 days, with turning every two hours to ensure even airflow.

SL28 and SL34 were selected in the 1930s at the Scott Laboratories in Nairobi. Their exceptional genetics, combined with volcanic soils and extreme altitude, produce dense beans packed with complexity. Grade AA designates the largest, highest-quality screen size in the Kenyan grading system.