This coffee is produced by John Kinyanjui at the NJ Kinya Farm, located in the Githunguri Sub-County of Kiambu County, Kenya. Grown at an altitude of 1805-1890 meters in deep, red volcanic soils, this coffee is processed using a wet method involving fermentation and soaking. It features a classic Kenyan profile characterized by bright acidity, citrus and berry notes, and a round-bodied brown sugar sweetness.
Based in London, Nostos Coffee is a micro-roastery inspired by the Greek word for "homecoming." Their philosophy is to create a sense of comfort and connection through coffee. They roast in small batches, focusing on quality and the unique story behind each bean, aiming to bring a taste of home with every cup.
