Kenya Kirinyaga Kabimutho

TIP: You can save products to your favorites list if you log in Kabimutho is a 6 hectare, 1500 meter-high coffee estate in Kirinyaga County, Central Kenya. The farm is run by Jane Kabaru, who has planted the primary part of the farm in Ruiru 11, a complex hybrid coffee bred for productivity, disease resistance, and high cup quality.
Jane's coffee was blended away with the coffee of her neighbors, but as the size of her harvest increased, the coffee's been offered as a single estate. Kabimutho uses a drum depulper to remove the skin and most of the fruit mucilage, before fermenting overnight in clean water, and graded in cement washing channels the following day. The coffee is dried on raised drying tables, which allow air to flow around the coffee, facilitating even drying over the 2-3 weeks it takes to get to 10-11% moisture level. Being nanolots lots of mostly AB and Peaberry size, this is a unique blended offering.
The cup flavors are freighted with caramelized sweetness, hints of red berry, raisin bread, cinnamon aroma, tea-like acidity,
and a fruit flavored taffy note in the aftertaste