Kimandi AB - Kenya NEW!!!

Product info

This is an Omni-roasted coffee which means it is roasted to highlight the flavour of the coffee and will work well in all brew methods.

Farm info

Back in the roastery is this new washed Kenya. This outstanding coffee showcases all the richness of Kenyan coffee tradition. In the cup we are tasting Rhubarb and Clementines with a smooth caramel sweetness.

We love coffee from Kenya because of its juicy, crisp flavours, bright acidity and Kimandi is no exception. We prefer to enjoy this as a filter coffee but it is also nice as a light roast espresso.

Grown in deep, red volcanic soil, the coffee benefits from a rich organic matter that further enhances the flavour.

Sourced from the family-owned farms organized around the Kimandi Factory nestled in Kirinyaga County, on the fertile slopes of the legendary Mount Kenya. Managed by the Kabare Farmers' Cooperative Society, the Kimandi wet mill is part of a vibrant network that includes sister factories Karinga, Konyu, Karani, Kiangombe, Kaboyo Mukure, Mukengeria, Kathata, Kiangothe, and Kiamiciri.

With around 6,025 active members working tirelessly to deliver coffee to these factories, the community's dedication to quality is evident in every harvest. The main crop is carefully gathered from October to December, while the fly crop follows from May to July.

With a bimodal pattern of 1,000-1,400 mm annual rainfall and an altitude of 1,900-2,000 meters above sea level, creates an ideal environment for coffee cultivation.

This AB lot comprises 80% Arabica SL 28 and SL 34 varieties, renowned for their distinctive taste, complemented by 20% Ruiru 11 and Batian, adding to the complex flavor profile. Each coffee cherry is handpicked only when perfectly ripe, ensuring the highest quality for each batch.

At the factory, cherries undergo meticulous sorting before they're pulped and fermented for approximately 16 hours, depending on ambient temperatures. The coffee is then washed in clean, crisp mountain-tapped water, imbuing the beans with a unique freshness. After washing and grading, the parchment coffee is laid out to sun dry on raised beds for 14-21 days, a traditional method that naturally enhances the beans' flavor and aroma.