Kenya Kimatu AA

If you were a fan of the KII or weren't lucky enough to get your mitts on it then you'll be happy meet their cousin. Introducing the KIMATU.

The region of Kirinyaga benefits from fertile volcanic soils and high altitude, typically around 1,700 meters above sea level. Farmers delivering to Kimatu factory grow SL28, SL34, Ruiru 11 and Batian, varieties renowned for their complex flavors, vibrant fruit notes and delightful acidity.

Smallholders selectively handpick only ripe cherry and deliver it to Kimatu Factory. Cherries are pulped and fermented for 12 to 18 hours. Then, parchment is washed in clean water and dried on raised beds or in solar driers for 10 to 14 days until it reaches the desired moisture level.

Kenyan coffees are classified by size. The Kii was AB however the KIMATU is AA meaning the beans are the largest size. With this size comes more sugars, acids, nutrients and generally more good stuff that give Kenyan coffees that jammy fruity goodness we've all come to know and love. 

Today, more than 600,000 smallholders farming fewer than 5 acres compose 99% of the coffee farming population of Kenya. Their farms cover more than 75% of total coffee growing land and produce nearly 70% of the country’s coffee.

Roast Profile: Light

Notes of: Wine gums, Fruit juice, Sweet

Variety: Batian, Ruiru 11, SL28, SL34

Process: Washed

Altitude: 1700 MASL

*Our coffee is freshly roasted each Monday and Wednesday. Orders are dispatched on Wednesday and Friday with Royal Mail Tracked 48. Please allow 2-3 business days for your order to arrive.