Ndimaini - Kenya

€ 14.00

QUALITY SCORE: 90.50

*Terroir Best Lot*

Cup Notes
Vanilla / Blackberry / Honey / Blood orange / Sugar cane

suggested for espresso and filter

 

PLEASE NOTE
We roast to order all coffees on Wednesday and Saturday, shipping the next working day. Cut-off time is 8:30am (UTC/GMT+1)

 

Technical details

Several small farmers       Kenya           
Producer              Country
 
     Nyeri                   1850 mt
    Terroir               Elevation

 

Post soak (wet)      SL28 & SL34
 Fermentation        Cultivar    

 

  December 2016       August 2017  
   Picked in            Landed in

 

        5000 kg                Vacuum pack
     Lot size                Arrived in
                                   Customised
      Rubens Gardelli   Genio15 roaster
  Roast profile by    Roasted on

 

 THE STORY BEHIND

Our third and final kenyan release of the year shows why kenya's best coffees are among the most celebrated in the world: it is bursting with flavors of blackberry, blood orange and honey.
T
ucked just inside kenya's nyeri zone and a stone's throw from the border with kirinyaga, this coffee shows traits typical to both counties, encapsulating the berry flavours of the former and the floral notes of the latter.

The Ndima-ini factory is part of the Gakuyu Cooperative Society, which was formed in 1996 after it split from the big Mathera Cooperative Society.
The cooperative only has two factories - Ndima-ini and Kirigu - and together they gather about 1,800 active members. Kirigu is named after the small Kirigu river, that supplies both factories with fresh water for processing.
Approximately 850 smallholder farmers deliver ripe cherries to Ndima-Ini. Factory manager John Kamau, has been in charge for over 20 years.

THE FERMENTATION PROCESS
After harvesting the coffee is delivered to the factory and undergoes the wet processing method, water is pumped to the reservoir tanks for pulping and recirculation.  After pulping the coffee is stored overnight, washed, soaked and spread on the drying on tables.  The parchment is then frequently turned on the drying tables, sorted and then stored whilst it awaits delivery to the millers.  To ensure that the processing is carried out efficiently the station has invested in a pulper, a recirculation system and about 10 conditioning bins.

THE VARIETY
SL28 was bred by Scott Laboratories in 1931 from Tanganyika D.R, and has become very popular throughout Kenya and is recognised as a variety of exceptional cup quality. It has wide leaves with coppery tips. Beans are wide and productivity comparatively low. Though it is not substantiated that we can find, some sources claim that Scott Labs crossed mutations of French Mission, Mocha and Yemen Typica to produce the SL 28 variety. No matter the exact genetic composition, almost certainly their original goal was to create a plant with high quality, reasonable productivity and great drought resistance.
SL 34 is a mutation of French Mission, originating from the plantation of Loresho in Kabete, SL 34 has wide leaves with bronzy tips. It is widely grown throughout Kenya. SL 34 is valued for its high productivity in different climate conditions and great height ranges. It is also claimed to be resistant towards draught and strong rainfall.

Wholesale Orders

We welcome wholesale partners!
If you're a retail store or coffee shop, please Contact Us for more information.