Kenyan coffees, for a lot of roasters, are showcase coffees, those that stand out above all others for brash acidity, ripe fruit, and rich sugars. We can all remember that first experience with a Kenyan coffee, how it floored us with gripping acid. For a long time, however, we’ve tended to paint all of Kenya with the same brushstroke, without digging in to see what each county could have to offer us as for diversity of flavour or profile.
Our friends at Cafe Imports have developed a regional program, Uteuzi Jimbo, which is Swahili for “county select,” with their Kenyan coffee producing partners. Similar to microlot programs, “county select” seeks out the diversity of flavour and profile.
To the east of Mt. Kenya, Embu coffees are quite often heavier on the palate, showing darker forest fruits, browning sugars, and a rounder, more balanced acid profile.