Best Suited for Espresso

Tasting Notes - Raspberry and Dark Chocolate

Nestled in the foothills of the extinct volcano, Mt Kenya, in Embu County, Kimbo is an eight-hectare estate owned and managed by Lucy Wanjiru and her son, Christopher Munene Njiraini. Sitting at 1,600 metres above sea level, the high elevations, rich volcanic soil and cool average temperatures contribute to the exceptional quality of coffees produced here. The history of the estate dates back to the 1960s when it was originally purchased by Lucy’s father-in-law, Mr. Kimbo. Kimbo Estate primarily cultivates the SL-28 variety, renowned for its exceptional cup quality, along with SL-34 and smaller amounts of disease-resistant Ruiri 11 and Batian varieties, all of which are processed together at their onsite wet mill. By processing their coffee independently, Lucy and Christopher are able to oversee every aspect of production from planting to sale, and their meticulous attention to detail and quality is evident in every cup. 

This coffee is graded AA, indicating only the largest, densest cherries are selected. During harvest, Lucy, Christopher, their family, and seasonal workers, carefully handpick the ripest coffee cherries. After sorting and pulping, the coffee undergoes a 12-24 hour dry fermentation, breaking down sugars and removing mucilage. The beans are then washed, graded, and dried on raised beds for three weeks, turned regularly to ensure even drying until they reach the ideal 11-12% humidity. The result is a rich, syrupy-sweet coffee bursting with red berry acidity and a decadent dark chocolate body.