NJ Kinya Farm - John Kinyanjui (Kenya)

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.