Kenya

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.