Kenya Uteuzi Jimbo
This is one special coffee. White Grape acidity and cane sugar sweetness. The body is complex and juicy but still very approachable. We chose this coffee because it has class Kenya nuances but is easy to drink.
Producer: Various smallholder farmers
Varietal: SL-28, SL-34, Batian, Ruiri 11
Altitude: 1800–2200 MASL
Processing Method: Washed
FROM CAFE IMPORTS:
Kenyan coffees, for a lot of roasters, are showcase coffees, those that stand out above all others for brash acidity, ripe fruit, and rich sugars. We can all remember that first experience with a Kenyan coffee, how it floored us with gripping acid. For a long time, however, we’ve tended to paint all of Kenya with the same brushstroke, without digging in to see what each county could have to offer us as for diversity of flavor or profile.
With our regional program Uteuzi Jimbo, Swahili for "county select," we aim to do just this. Collaborating with our export partner Dormans, we’ve selected four areas to begin an exposé of what each region can offer if we take the time to look: Nyeri, Embu, Mr. Elgon, and Kirinyaga.
Nyeri -These coffees are often considered the “Kenyan yard stick,” and we’ve found the best of them to show higher fructose sugars, brighter forward acids, and light, juicy bodies.