Introduction:The Windrush Estate in Kenya's Nyeri region is renowned for its high altitude and unique microclimate. Its AA+++ microlot employs the classic 72-hour washed processing method, combining two classic varieties—SL28 and SL34—to create a layered flavor profile of fruity brightness and tea-like notes. This article delves into the processing details, varietal characteristics, and actual flavor expression of this lot to help you better understand this specialty coffee bean that’s perfect for pour over brewing.
Kenyan coffee is centered around seven major regions: Thika, Kirinyaga, the western side of Mount Kenya, Nyeri, Kiambu, Ruiri, and Murang’a. These regions are all located around Mount Kenya and the Aberdare mountain ranges, resulting in diverse and unique microclimates. Among them, Nyeri, with its fertile red soil and ideal altitude, is considered the essence of Kenyan coffee.
Located in central Kenya at the foothills of the dormant volcano Mount Kenya, Nyeri features red volcanic soil rich in minerals, providing excellent nourishment for coffee trees. The area primarily relies on smallholder cooperative farming rather than large single estates. There are two harvests per year, but the main season yields coffee that generally boasts richer flavors and higher quality.
Kenya’s distinctive K72 washed processing method is key to what makes its coffee stand out. This method requires coffee cherries to be processed on the same day they are harvested. First, the outer skin and some of the pulp are removed, followed by the first 24-hour fermentation, then a thorough rinse with clean water. The process is then repeated once more—another 24-hour fermentation and rinse—making a total of three cycles spanning 72 hours, hence the name K72. This multiple-cycle fermentation method allows for more thorough breakdown of the mucilage while bringing out a cleaner, brighter acidity and complex aromas in the beans.
The Windrush Estate is situated in the high-altitude zone of the Nyeri region, with planting elevations ranging between 1650 and 1750 meters. Such heights result in slower bean growth and accumulation of richer flavor compounds. The estate’s AA+++ microlot is carefully selected from the highest-grade, plumpest beans and uses only the two classic varieties—SL28 and SL34.
SL28 is a historic variety originally cultivated by Kenya’s Coffee Research Station with the goal of creating a high-yield, disease-resistant, and flavorful coffee. Though yields did not meet expectations, SL28 is well known for its copper-colored leaves and pea-shaped beans. Flavor-wise, it delivers strong citrus notes, pronounced black plum acidity, along with outstanding sweetness and complexity. Its bright acidity and refreshing taste make it highly appealing to coffee lovers who enjoy fruity acidity.
SL34 shares a similar flavor profile with SL28 but presents a generally more intense and fuller-bodied expression. The acidity remains clear, but the finish is sweeter and the cleanliness higher. This variety also carries genetic traits from French Mission, Bourbon, and Typica, making it more resistant to sudden rainfall—an advantage suited to Nyeri’s variable weather conditions.
This Windrush Estate AA+++ microlot fully unlocks the potential of SL28 and SL34 through the K72 washed process. When brewed, it offers pronounced aromas of black plum, cinnamon, and raisins. The cup delivers a rich juice-like mouthfeel, with bright acidity that’s not overly sharp, and a finish that lingers with the warmth and aroma reminiscent of Earl Grey tea. Overall, the cup is balanced and layered with clarity.
If you enjoy exploring specialty coffees with distinct fruit acidity and tea-like characteristics, this microlot from Kenya’s Nyeri region is undoubtedly an excellent choice for pour over or filter brewing. It’s recommended to use a medium-light roast and brew with water at 90–93°C to highlight its delicate layers of flavor.
The above content is compiled by CoffeeHunters, a coffee news website.
