Kenya

Ol'ochoy Farm, Nandi County

The family-owned coffee farm is located in the highlands of Western Kenya, more precisely in the Nandi County region (Rift Valley) on Monkey Hill at an altitude of over 1900 meters. Coffee farmer Paul Nian (56) – himself a trained lawyer – works with his family, producing some of the finest microlot specialties in his region on his 30-hectare farm. He grows his Arabica plants using state-of-the-art processing methods and smart farming.

Varieties

Batian & Ruiru 11 are 100% Arabica specialties
Process: Washed

Olochoy is a selectively hand-picked lot of the new varieties Batian and Ruiru 11. It's a washed coffee – as is usual in Kenya. The coffee was then laid out to dry on African Beds for 30 days.

Red currant
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Rose hip
×
Cacao Nibs

Description

Brew Guide

Reviews (0)

Olochoy AB

Back in the range again this year, Paul Nian's AB Microlot has impressed us all round. Roasted as a filter coffee, intensely fruity notes of red currant, rosehip and cocoa nibs await you. We also found herbs and grapefruit in the cupping profile. This outstanding coffee has a super clean flavour – highly recommended for lovers of washed coffees.

Kenya qualities

Coffees from Kenya are not only very popular with us. They are known for their fine acidity and high flavour intensity, which results in a particularly clean cup. This means that the coffee is free from defects and does not contain any unwanted flavours.

The abbreviation "AB" stands for the quality of the green coffee. Almost every country has its own system for qualifying coffee beans. In East Africa, the following classes are distinguished: AA, AB, A, B, C and PB (the small peaberry beans). Size, shape and the proportion of defective beans are assessed. Kenya AB is one of the highest quality beans. They are only surpassed by the AA category.

Paul's story

Paul Nian, 56, is a returnee in Nandi County. As one of the few from his region, he made the leap to the capital in Nairobi as a young man – as a lawyer. Then he returned to his old home. There he now runs his own coffee farm and promotes his home region to deliberately counteract the rural exodus: "People should see that you can make a good living with agriculture," he says. He is an absolute family man, father of four children.

Social commitment

0,25€/kg green coffee will be donated to the NGO Crossroads. Crossroads is a project farm where young people are helped to get out of crime. In the mountains of the Nandi Hills, in the west of Kenya, at-risk youth without access to education have been given a chance for vocational training since 2005.

Flavour Notes

Taste at hot temperature: red currant, herbs
Flavor when medium temperature: rose hip, chocolate
Taste when cooled: grapefruit
Aftertaste: Long
Aroma: Flowers, Berry, Chocolate
Texture: Silky
Body: Medium
Sweetness: Medium

Freezing Date

14-25 days after roasting date

Details

Fine microlot from Paul Nian’s Olochoy farm in the fruity highlands of southwestern Kenya
Process: washed
Choose between 250g, 500g or 1kg – ground or as whole bean
Flavor profile: red currant, rosehip, cacao nibs
100% Arabica coffee, fresh and gently hand-roasted in Berlin-Mitte
Climate neutral delivery with DHL Go Green
Pick up on site:
Pick-up address: Röststätte, Ackerstr. 173, 10115 Berlin
After your order you will receive a pick-up confirmation by e-mail (please also check your spam folder)
Pick-up with e-mail confirmation possible: Monday-Friday between 09:30 and 18 o’clock

Sustainable cultivation and quality awareness

Similar to wine, the origin, cultivation and careful harvesting also form the basis for a specialty coffee. For our coffees, we use only ripe and hand-picked 100% Arabica coffee beans, because the elaborate harvest by hand is an essential quality criterion. Our highland coffees are natural products and are grown in shady forest gardens in a nature-friendly way. This preserves the biodiversity in the growing region. The coffee cherries can ripen slowly at cool altitudes with nutritious and fertile soil conditions. The coffee plants have more time to develop their characteristic and fruity aromas under these optimal climatic conditions near the equator.

Freshly roasted by hand

All Röststätte coffees are gently roasted by hand in Berlin so that the natural flavors can fully develop without unwanted acids. For a pronounced body and a versatile flavor profile in the cup, we want to emphasize and optimally process the special features of the respective variety, farm and origin of the coffee with our roasting. The aim is to exploit the full potential of the green coffee through our roasting process in order to highlight the valuable work of the producers in the growing countries. These are our quality principles – from source to the final cup.

Our brew recommendation for the hand filter V60

20g ground
300 ml of filtered water at 92-93° C
Blooming for 30 seconds with 60g
Then brew according to the recipe (60g – 60g – 60g – 60g), always waiting for the water to completely run through each time
Total brewing preparation / technique: 60g – 60g – 60g – 60g
Total brewing time: 3:00 minutes

You can read a complete general brew guide here on our blog. Use the key data listed above for brewing.

Our brewing recommendation for the Origami Dripper

18g ground
260 ml filtered water at 92-93° C
Blooming for 30 seconds with 50g
Then brew according to recipe (70g – 70g – 70g), always waiting for the water to run completely through each time
Total brewing time / technique: 50g – 70g – 70g – 70g
Total brewing time: 3:00 minutes

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