Kimani is a name of Kikuyu origin of green coffee, widely used across Kenya. It’s grown in Kenya’s central counties, where high altitudes, red volcanic soils and a mild climate create ideal conditions for producing exceptional coffee. In Kenya there are over 300,000 smallholder farmers, with many farming on land passed down through generations.
This washed lot comes from Nyeri and Kirinyaga counties, where cherries are hand-picked at peak ripeness during the fly crop (May to June) or the main crop (November to December) and delivered to cooperative wet mills in a network of 70 cooperative societies. The washed process includes pulping, fermentation and thorough washing, followed by slow drying on raised African beds.
The Kenya Kimani creates a delicious cup, with notes of blackcurrant, grapefruit and vanilla.
