Light - Roasted light and fast to preserve clarity and the juicy acidity
Fully Washed - After harvesting, coffee cherries are delivered to the Kimandi factory and undergoes the wet processing method.
After pulping the coffee is stored over night, washed, soaked and spread on raised drying tables, allowing for optimum airflow. The parchment is then frequently turned on the drying tables, sorted and stored before delivery to the dry mill.
Blackcurrant and floral notes dominate, with notes of rhubarb, butter, lemon and caramel coming through.
Kimandi Coffee Factory is located in a traditional tea growing area in the Kirinyaga District, near Kerugoya
town, in Kenya's Central Province, at an altitude of 1672 masl. It was established in 1982 and rests on 5 acres
of land serving the Gacigi, Gitumbi, Kagundu, Manga, Ngangaya and Kangoru Villages. The area experiences
Moderate bimodal rainfall of about 1400mm p.a. with temperatures ranging between 13-24 degrees Celsius.
The long rains fall between March-May while the short rains come between October and December. The
region experiences a biennial production cycle, with the early harvest being from April-June and the late
second season being from October-December.
Kimandi is affiliated to the Kabare Farmers Co-operative Society, whose membership currently stands at 845, of which 625 are active farmers. The affiliate members of the co-op carry out all agronomic activities associated with coffee production, sourcing coffee seeds from the Coffee Research Station, planting and cultivating according to the guidelines offered by the group. Fieldwork carried out involves weeding, pruning, application of fertiliser, mulching and technical advice. Technical advice is offered through farmer training programs and field visits offered by ministry of agriculture.
Best practices are checked and supervised by the field committee, who visit farms in the area and check that coffee is not inter-grown with other crops such as maize and beans, though they do allow intercropping with Macadamia. They also encourage farmers who have abandoned their coffee production to return to production and access better prices for their crops.
700ml water at 96C, 100g to bloom, pulse pour the remainder.
Aim for all out in 4:30-5:00