Kenya & Rwanda Nya-Nye SWP Decaf

Two of East Africa's most celebrated coffee origins meet in a single cup. Nyeri sits high on the flanks of Mount Kenya, while Nyamasheke climbs the hills above Rwanda's Lake Kivu. This blend pairs them, then strips the caffeine and leaves the character intact.

OriginKenya & Rwanda RegionNyeri & Nyamasheke Elevation1,600-2,000m ProcessWashed, Swiss Water Decaf Components2/3 Kenya AB, 1/3 Rwanda A1 The Source

Mount Kenya Meets Lake Kivu

Nyeri lies in Kenya's central highlands, wedged between Mount Kenya and the Aberdare Range. The volcanic soils there are deep and red, and the cool nights at 1,830 to 1,950 meters slow cherry maturation enough to concentrate sugars and acids. Nyeri is the source of some of Kenya's most sought-after lots, built on the classic SL28 and SL34 cultivars that define the country's reputation for sparkling, wine-like acidity.

Nyamasheke sits in southwestern Rwanda, on the shores of Lake Kivu and near the edge of Nyungwe Forest. Here, lake winds moderate temperature and abundant rainfall keeps the hills lush, while plantings of pure Bourbon ripen slowly across smallholder plots between 1,500 and 2,000 meters. Rwandan A1 lots from this district are known for round, balanced sweetness and a smooth body that complements Kenya's brighter edge.

The Craft

Decaffeinated With Water, Roasted With Sun

Both components are fully washed at origin, fermented and rinsed to produce the clean, transparent cups these regions are known for. The blend is then sent to Vancouver, British Columbia, where it is decaffeinated using the Swiss Water Process. This method removes 99.9 percent of the caffeine using only water and temperature, with no chemical solvents, so the flavor and aroma compounds that make East African coffee distinctive stay locked in the bean.

We roast the decaffeinated lot to City+ at our Virginia Beach roastery, a level that holds onto the citrus brightness of Kenya while drawing out the caramel and cocoa depth of Rwanda. The result is a decaf with real structure, layered rather than flat, and built for clarity in the cup.

Lemon Square Toasted Caramel Molasses Dark Cocoa BodyFull AcidityBright The Cup

Bright Up Front, Sweet Underneath

The first impression is lemon square brightness, the kind of clean citrus lift that signals quality Kenyan coffee. Beneath it, toasted caramel and molasses fill in a sweet, rounded middle, with a finish that settles into dark cocoa. It drinks smooth and surprisingly juicy for a decaf, with enough acidity to keep each sip lively.

Find Your Fix

This blend rewards methods that showcase clarity and sweetness. A V60 or Chemex pour-over draws out the citrus and caramel layers cleanly, while Drip delivers the same character with less effort. Aeropress concentrates the body for a fuller cup. Browse the rest of our coffee beans and find your fix.

Roasted in small batches at our Virginia Beach roastery.

Packaged in reusable glass mason jars, returned locally for reuse. Solar-roasted.

Virginia Beach, VA