NJ Kinya Farm - John Kinyanjui (Kenya)

Tasting notes

In the roaster’s words

This coffee comes from the NJ Kinya Farm, situated in the Komothai Ward, Githunguri Sub-County, Kiambu County, Kenya. The farm is comprised of three parcels of land, located at elevations ranging from 1805-1890masl within the renowned highland coffee-growing region of Central Kenya. It is family-owned and managed by Mr. John Kinyanjui and his family. It covers approximately 30 acres, on which about 17,000 coffee trees are cultivated. The farm lies within the coffee-tea transition zone, close to the Aberdare ranges. Soils: Deep, red volcanic soils, well draining and highly fertile. Climate: Reliable bimodal rainfall pattern, with average temperatures between 16-26C These conditions give the coffee its distinctive bright acidity, with citrus notes and a full-bodied character. Processing Harvesting: Coffee cherries are hand-picked at peak ripeness Wet Processing: Pulped the same day, fermented overnight, washed, soaked, and then placed on raised drying tables Drying: Parchment is dried to 10-10.5% moisture content. The coffee presents as a clean classic Kenyan profile, with bright acidity, citrus and berry notes, but has a round-bodied brown sugar sweetness.

Notes

Family-owned farm of approximately 30 acres with about 17,000 coffee trees; deep red volcanic soils and bimodal rainfall.