Kenya Nguvu


Grown and processed by smallholder cooperatives in the Murang'a district in Kenya's Central Province, this blend is juicy, complex, and has just what it takes to keep you coming back for more.


The Flavor Profile

Tasting Notes

A vibrant cup showcasing notes of tart red grapefruit, blood orange, and nectarine.

  • Red Grapefruit

  • Blood Orange

  • Nectarine

How to Brew

These guides serve as a good place to start. The grinder you use, coffee you choose, and yes, even the water from your sink, can alter the taste in the cup. Play around with your brewer and parameters to get each coffee to taste just how you like it.

  1. Weigh and grind coffee

    21g ground as fine as table salt

  2. Prep the brewer

    Add filter, rinse, then add coffee

  3. Saturate the grounds

    Start timer, pour, then stir

  4. Fill the brewer

    Slowly pour until water fills brewer (about 1:00)

  5. Serve and enjoy

    At 2:00, remove brewer & enjoy

  1. Measure and Grind

    17g ground as fine as table salt

  2. Prep the AeroPress

    Add filter, then rinse

  3. Add coffee

    Affix basket to brewer & add coffee

  4. Add water

    Add water to #4, start timer

  5. Place plunger and wait

    Stir, then top with plunger

  6. Stir and plunge

    At 1:15, stir then plunge

  7. Clean and enjoy

    Remove grounds & filter, then rinse

  1. Grind and dose coffee

    Add 19.5g into dry portafilter & tamp

  2. Prep the machine

    Purge water, then lock portafilter in place

  3. Pull a shot

    Start timer, extract 1.5oz in 23-28 seconds

  4. Serve and enjoy


  1. Fold and rinse filter

    Fold into cone & rinse

  2. Measure and grind

    Grind 21g as fine as kosher salt

  3. Saturate the grounds

    Start timer & saturate grounds

  4. Pour Continuously

    Pour in continuous spiral every 10-15 seconds

  5. Remove brewer and enjoy

    At 3:00, remove brewer & enjoy

  1. Warm up the press

    Rinse with hot water

  2. Measure and grind

    Add 56g coarsely ground coffee

  3. Add water

    Start count up timer & fill half way

  4. Stir

    At 1:00, break crust & stir

  5. Add more water

    Fill to top, then top with press & wait

  6. Press

    At 4:00, press all the way down

  7. Serve and enjoy

    Pour and serve

  1. Rinse filter

    Place filter in brewer & rinse

  2. Measure and grind

    Add 21g ground coffee (table salt) & tare scale

  3. Saturate grounds

    Start timer, saturate grounds with 60g water & stir

  4. Second pour

    At :45, pour water to 200g by 1:00

  5. Pulse and wait

    Pour in small amounts (25 to 50g) until scale hits 375g

  6. Serve and Enjoy

    At 2:45 to 3:00, remove brewer and enjoy

The Story

The Murang'a District in Kenya's Central Province is considered the traditional home of the Kikuyu tribe, which currently makes up 22% of Kenya's population. And it's the work and dedication of smallholder cooperatives in the area and the red, loamy soil and breathtakingly high altitudes that all contribute to the vibrance and complexity of Kenya
Nguvu AA.

The "AA" designation is awarded to top graded Kenyan coffees based on bean size and quality. And once a coffee is graded it proceeds to the weekly auction at the Nairobi Coffee Exchange.

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