Kenya Othaya Peaberry

About Kenya Othaya Peaberry

New crop, arrived September 2026 in grainpro protective bags. This top rated Kenya peaberry coffee comes from the Othaya Farmers Co-op Society Limited in famed Nyeri County. Othaya Farmers Co-operative Society Limited is situated about 150km north of Kenya's capital, Nairobi  in Othaya Town, Nyeri County. Othaya is sandwiched between Mt. Kenya and the Aberdare Ranges, at an altitude of 1828 meters (approximately 6000 feet) above sea level. The Society was registered in 1956 as a coffee marketing society with an initial membership of 250 farmers. 

Othaya Farming Cooperative Society which runs its own dry mill operation in Gatuyaini located next to the Ichamama River located next to the nearby Karima Hill forest. The wetmill is nearly on the equator on latitude 00.54° South.

• Cooperative membership: Othaya Farmers Co-operative Society Limited
• Region: Nyeri County, Kenya
• Altitude: 1,220 - 2,300 meters
• Process: Fully washed and dried in raised beds
• Variety: SL28, SL34, and Ruiru 11
• Harvest: April-June (main crop) and October-December ('fly' crop)
• Soil: Volcanic loam
• Certification: Conventional
• Processing: Fully washed

This coffee is a Peaberry meaning it is a cylindrical, pearl shaped bean. Only one peaberry grows inside the coffee cherry rather than two facing flat beans. There is theory that peaberries begin as flat beans, a pair of them as are typically found as the coffee cherry's seeds. If one of the flat seeds fails to mature, the other fills the void and becomes cylindrically shaped. As they are oval, they turn better in drum roasters and produce an extremely even roast. However, in air roasters, peaberries can take a little longer to become airborne as their shape makes them wind resistant.

Given current market conditions, in additon to its fine quality, it is also an excellent value.

Cup Characteristics: Savory, brothy aroma. Nice black tea tannins. Clean blackcurrant flavor with a touch of bergamot and raisin. Long, dry finish.

Roasting Notes: Kenya can be roasted successfully to various roast levels due to the bean density and high elevations where grown. Light roasting, midway between 1st and 2nd crack will produce a more acidic, delicate and flavorful cup; taken to 2nd crack the body becomes considerably more emphasized and the acidity plays a lesser role. But Kenya can also be roasted beyond 2nd crack to dark roasted, caramelized levels because there is considerable inherit natural sugar, acidity and bean hardness.