Kenya Kimandi AB


NOTE: We aim to despatch all orders placed before 8am the very same day. Orders received on Fridays after 8am will be roasted and despatched the following Monday.

Product Information

  • Tasting Notes
  • Farm Info
  • Recipes

Grown: Kerugoya town, Kirinyaga District, Central Province

Altitude: 1,672m

Varietals: SL28, SL34

Producers: 625 active farmers

Washing Station: Kimandi

Drying: Dried on raised African beds

Soil: Fertile red soil

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.

42g in
700ml water at 96C, 100g to bloom, pulse pour the remainder.
Aim for all out in 4:30-5:00

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