Kenya

Kimunye

Crisp redcurrant and deep molasses

A crisp note of redcurrant is balanced by a deep molasses sweetness in this lot grown near the town of Kimunye.

Kimunye is located in the far north of Kirinyaga, with high altitude and fertile soils on the edge of the national park.

Producer
Kimunye farmers
Coffee expression
A fruity & acidic coffee

Regular price: $25.00
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Sale price: $25.00
incl. vat/tax
Regular price: ~~$25.00~~
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Kenya

Kimunye

This release is grown by smallholders surrounding the town of Kimunye, in the north of the Kirinyaga region. Kirinyaga is just one of many iconic growing regions lying in a belt across the southern slopes of Mount Kenya, bordered by Nyeri and Embu to the West and East respectively. Kimunye sits on the edge of the beautiful Mount Kenya Forest, on one of the only roads into the forest national park, where we stayed during our most recent visit to the region. The soils here are rich and fertile, and mainly used to grow tea.

The traditional Kenyan ‘double soaked’ washed process results is an excellent example of Kenyan character, with a deep intensity reminiscent of redcurrants.

During a drive through the rolling hills here, it is actually rather rare to see a coffee tree, with just a few plots interspersed between swathes of tea. On certain turns in the road, the looming silhouette of Mt. Kenya reveals itself from behind the lush green, contrasting with the iconic dusty red volcanic soil. These soils, alongside mostly dry and warm conditions during harvest, are some of the keys behind Kenya’s incredible coffee quality potential.

Combine this excellent raw material with the traditional Kenyan ‘double soaked’ washed process, and the result is an excellent example of Kenyan character, with a deep intensity reminiscent of redcurrants and molasses.

Technical Data

Producer
Kimunye farmers
Region
Kirinyaga
Altitude
1800 masl
Varietal
SL28, SL34, Ruiru 11
Process
Washed
Harvest
December 2022

Washed Process

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade.

The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavour that developed in the cell structure of the seed prior to processing.