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 metres. Coffee farmer Paul Nian (56) – himself a trained lawyer – works with his family, producing some of the finest microlot specialities 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 specialities
Process: Washed

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

Almond Butter
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Red currant
×
Chocolate

Description

Espresso Recipe

Reviews (0)

Olochoy AB

In terms of flavour, this espresso has everything you need to conjure up a really delicious and creamy cup at home. In the cup, we taste extraordinary notes of almond butter, redcurrant and chocolate.

In particular, the region's nutrient-rich soils and washed fermentation influence the flavour of this amazing Arabica coffee, which we source the third time from Paul Nian's Olochoy farm.

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 is 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.

Details

Fine microlot from Paul Nian’s Olochoy farm in the fruity highlands of southwest Kenya
Washed fermentation
Choose between 250g, 500g or 1kg – ground or whole bean
Flavour profile: almond butter, red currant, chocolate
100% Arabica coffee, fresh and gently roasted by hand 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 speciality 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 nourishing 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 flavours can fully develop without creating undesirable acids. For a distinctive body and a versatile taste profile in the cup, we want to emphasise 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 and to highlight the valuable work of the producers in the growing countries. These are our quality principles – from source to the final cup.

Espresso Recipe

Calibrated by Head Barista Valeriia Kutuzova
Standard espresso machine temperature setting: 93.5 ° C
Prerequisite: 18g sieve (basket), double portafilter outlet

Recipe

Dose in	19.5g
Extraction time in seconds	26
Dose out	39g

Freezing Date

22-33 Days after Roast Date

Taste Balance

Sweetness (low to high)	Medium
Acidity (low to high)	Low
Bitterness (low to high)	Low
Texture	creamy, silky
Weight (low to high)	Medium
Finish (short to long lasting)	Medium

Flavour

Almond Butter, Red Currant, Chocolate

Milkweight

Normal milk & Oat milk 110g

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