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.
Shipping and dispatch information
We roast Mondays and Wednesdays.
Orders placed before 12pm on Thursdays will be dispatched in the same week.
Delivery is free in the UK on orders above £40