Kimani is a name of Kikuyu origin, widely used across Kenya, and often associated with strength and legacy. This coffee reflects the same qualities, grown in Kenya’s Central Province, where high altitudes, red volcanic soils and a mild climate create ideal conditions for producing exceptional coffee.
Though not native to Kenya, coffee was introduced by missionaries in the late 19th century and quickly took root in the central highlands. Today, over 300,000 smallholder farmers continue to build on that legacy, many farming on land passed down through generations.
This lot comes from Nyeri and Kirinyaga counties, where cherries are hand-picked at peak ripeness during the fly crop (May to June) or the main crop (November to December), depending on timing and elevation. Cherries are delivered the same day to cooperative wet mills in a network of 70 cooperative societies, where only the best are selected. The washed process includes pulping, fermentation and thorough washing, followed by slow drying on raised African beds.
Kimani delivers a cup brimming with bright acidity, juicy body and layered flavours. It speaks to the precision of its process and the enduring spirit of Kenyan coffee.
