Nyota ("Star" in Swahili) is a regional selection sourced from smallholder cooperatives across Kenya's Central Highlands. Grown at high altitudes (1,500–2,000 m.a.s.l.) in nutrient-rich red volcanic soil with generous rainfall, this coffee relies on popular Kenyan varieties including SL28, Ruiru 11, and Batian.
The beans undergo Kenya's traditional washed process—pulping, controlled fermentation, and thorough washing—before being screen-sized at dry mills to meet the strict AB quality standard for consistent roasting. Overall, Kenyan coffee is globally celebrated for its high-altitude cultivation, distinctive acidities, and meticulous cooperative processing methods.
