Savory, Brown sugar, cooked pear, juicy orange

Regular price $23.00
Regular price Regular price $23.00
SAVE Liquid error (snippets/price line 115): divided by 0% COMING SOON

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Roast: Light

LOCATION: Kirinyaga

FARM: Regional Select (Uteuzi Jimbo)

Process: Washed

Variety: Batian, SL28, SL34, Ruiru 11

Altitude: 1500-2000 MASL

Body: 🟤🟤🟤🟤⚪️

Acidity: 🟤🟤🟤⚪️⚪️

We want to introduce this amazing Kenya specialty whole-bean specialty coffee that comes from the Kirinyaga region.

Kirinyaga, in Central Kenya, is home to Mountain Kenya. It is forested with a wealth of exotic wildlife receiving 50 inches of rain per year. Many rivers run through the region and the soil is rich and volcanic, providing smallholders and cooperatives with the resources to grow and process some of Kenya's most fruit-forward coffees.

Uteuzi Jimbo is Swahili for "county select," and is a Regional Select program designed to highlight the different coffee-growing counties of Kenya: 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.

Most of Kenya's coffee is produced by smallholders delivering to factories (central processing units) who predominantly produce Washed coffees. Estates are also best-known for their Washed lots. The Washed process in Kenya may vary slightly from place to place, but it generally contains a soaking step that is unique to this growing country. First the coffee is picked ripe and depulped the same day, then it is normally fermented in open-air tanks made of concrete or cement for 24–48 hours. It's then washed thoroughly using water channels before being soaked underwater for 12–72 hours. It is then spread on raised beds to dry.

This coffee has a robust body (4/5) and a medium acidity (3/5), with notes of brown sugar, cooked pear, and juicy orange. It's very common for Kenyan coffee flavor profiles to have savory tomato-like notes, bright tropical fruits, and citric acidity.
With its sugary sweetness and tangy, fruit acidity this coffee is a perfect choice for those who enjoy a complex and satisfying cup. Overall, this Kenya specialty coffee is an excellent choice for anyone looking to experience the unique and vibrant flavors of Kenyan specialty coffee.

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Regardless of what coffee brewer and recipe you choose, everyone can find or improve their own perfect recipe that suits them. Follow these basic guidelines to get there and enjoy your coffee!


FAQs for Kenya Specialty Whole-Bean Coffee from Kirinyaga Region

What flavor profile does this Kenyan coffee offer?

This specialty coffee presents a rich body (4/5) and a balanced acidity (3/5), accentuated by tasting notes of brown sugar, cooked pear, and luscious orange. Kenyan coffees are renowned for their unique profiles, often encompassing savory tomato-like notes, vivid tropical fruits, and a citric acidity.

Where can I purchase this Kenyan coffee?

If you're looking for a coffee roastery near me or best roasts in Tampa, you're in luck! This Kenyan specialty coffee is available for purchase right here, ensuring you savor the genuine essence of Kenyan coffee in every cup.

Who would most enjoy this coffee?

With its sugary allure and zesty fruit acidity, this coffee is tailor-made for those craving a multifaceted and gratifying brew. If you're in pursuit of experiencing the distinct and lively flavors emblematic of Kenyan specialty coffee, this is an outstanding pick.

How is the Washed process carried out in Kenya?

The Washed process in Kenya might exhibit minor variations, but it often includes a unique soaking step. Initially, ripe coffee cherries are depulped on the same day they're picked. They are then typically fermented in open-air tanks made of concrete or cement for 24–48 hours. Post-fermentation, the coffee is cleaned extensively using water channels and then soaked underwater for 12–72 hours. To conclude, the coffee is evenly spread on raised beds for drying.

Can you explain the term Uteuzi Jimbo?

Of course! Uteuzi Jimbo translates to county select in Swahili. It is a Regional Select program crafted to spotlight the distinct coffee-growing counties within Kenya, such as Nyeri, Embu, Muranga, and Kirinyaga. The coffees under this program are meticulously chosen based on cup quality and profile and are a blend from different factories within each county.