This month’s NerdRoast: Kenya Kericho

Hi,

This month we’re exploring a new bean (for me) from Kericho, Kenya. Unlike most African beans which tend to be very berry-centric, this bean offers layered sweetness with apricot, brown sugar and milk chocolate. I know many of you prefer Central and South American beans with the cocoa and chocolate layers, so I hope this bean does not disappoint you.

🌎 Origin - This coffee comes from the Rift Valley’s Kericho region, where fertile volcanic soils and cool, misty highlands create ideal conditions for Arabica cultivation. Traditionally a tea powerhouse, Kericho has seen a growing coffee culture rooted in meticulous farming and community-driven quality improvements.

⚙️ Processing & Drying - This lot is washed and dried on African raised beds, a classic Kenyan method that emphasizes clarity and brightness in the cup. The washed process removes the fruit before drying, highlighting clean acidity and defined flavor notes.

☕️ Tasting Notes - Expect a silky cup that opens with bright citrus and apricot notes, folds into brown sugar and buttery sweetness, and finishes with hints of milk chocolate. There’s a lively acidity balanced with round sweetness, which are classic traits of East African washed beans.

🔥 Roast & Brew Notes - We roasted this Kericho medium to preserve its high-altitude brightness while layering in body and some chocolate depth. It shines in methods that showcase clarity:

• Pour-Over / V60:

  highlights the vibrant citrus and apricot with crispness.

• Aeropress:

  accentuates sweetness and texture.

• Espresso:

  balanced acidity with a clean, chocolatey finish for fruit-forward shots.

This is one of those beans that rewards careful extraction. Try dialing in a slightly slower pour or a slightly cooler brew temperature to let its nuance open up fully.

I sincerely hope you enjoy this month’s roast.

Tony