Kenya Kirinyaga
Kenya Kirinyaga
Process: Washed
Acidity: High
Body: Light
Tastes Like: Brown Sugar, Cacao, Grapefruit
Elevation: 1500+ MSAL
The importer of this coffee has a Regional Select program that was created to highlight the unique profiles we have found that are inherent to various microclimates in many of the countries from which we source green coffee. Local variables like wind patterns, soil quality, sunlight, elevation, and other environmental influencers have much to do with the common characteristics that separate, say, a Northern Colombian from a Southern Colombian coffee, just as they inform the differences between a Colombian and a Kenyan.
For our importer's Regional Select offerings, they source based on cup quality and character, seeking a balance of “taste of place” with availability and price. These lots are built as blends from coffees that cup out between 84–87 on our 100-point cupping scale, and come with regional and often microregional traceability, but are not farm- or producer-specific.
Uteuzi Jimbo is Swahili for "county select," and is a Regional Select program designed to highlight the different coffee-growing counties of Kenya in which primarily works: Nyeri, Embu, Muranga, and Kirinyaga. These coffees are traceable down to the region, and are created by blending lots from different factories in each area, basis the cup quality and profile.
NOTES FROM THE IMPORTER
Cafe imports
Cupping Notes: Cooked plum with mellow caramel, burnt sugar, and jammy nectarine flavours. Juicy malic acidity and sugary sweetness.
Kindeng Mill
This coffee comes to us from the Kindeng Dry Mill, located in the Jikawa province of Papua New Guinea. It is a blend of coffee purchased in cherry from about 1500 multiple smallholders located in the Kindeng and Arufa municipalities. The average farm size of producers in this area is about 1-2 hectares, and the soil is generally sandy loam and loamy clay. After cherries are received at the mill, they are processed accordingly and dried on raised beds and canvasses. They are moved multiple times a day throughout the average 1-month drying process to ensure an even and uniform average moisture content across the lot. Once the coffee is adequately dried, it is placed into bags, stored in a cool and dry warehouse, hulled, milled, and prepped for export.
Community Select
Part of our stratified buying approach, these community select lots are mostly larger lots of coffee with an elevated profile above our signature coffees. Generally these are blended lots from various producers from a single community in a specific coffee growing region in the world. These lots offer an increased level of traceability and often are a result of small-holder producers banding together in an official or unofficial structure to sell their coffees together. Café Imports is able to blend specific day lots to create a desired profile working closely with these farmers.
