Kenya - AA Inoi Ndimi

250 grams of whole roasted coffee beans.

This washed Kenyan has been processed at the Ndimi Factory, managed by the Inoi Farmers’ Cooperative Society in Kirinyaga County.

There are 540 active farmer members of the cooperative in this region that is known for its favourable conditions for coffee cultivation, such as its rich, fertile soil and elevated altitudes.

Harvest

The farmers cultivate SL 28, SL 34, Batian, and Ruiru 11 varieties on clay loam soil. The coffee plants flower from February to April and are harvested from October to January. The region receives 1400 mm of annual rainfall, with an average temperature of 20.5°C.

Processing

Once the cherries have been delivered to the washing station, they are handsorted. The cherries are then pulped and the parchment is fermented overnight. Once the fermentation is completed, the parchment is washed and then dried for 10 to 20 days.

Fact: After processing, the farmers of this cooperative take the cherry pulp home and mix it with cow manure to use as fertiliser on their farms.

Latest batch roasted: 2026-01-05

Taste profile: sweet with notes of manadarin zest, cloudberry and cacao nibs. Process method: washed Arabica variety: SL 28, SL 34, Batian, and Ruiru 11 Altitude: 1650 - 1800 masl Harvested: January 2025 Green coffee importer: Nordic Approach

Sourced from the Kirinyaga County region, the Kenya - AA Inoi Ndimi is produced by the Inoi Farmers’ Cooperative Society. This lot features the SL 28 varietal, a cultivar widely celebrated for its distinct acidity and complex profile. As a washed coffee, this selection undergoes a meticulous processing method that typically highlights the inherent clarity and brightness of the bean. You can explore more about the unique terroir of this origin to understand how the local environment influences such specific cup characteristics.

Roasted by Da Matteo, this coffee presents a vibrant sensory experience defined by notes of mandarin zest, cloudberry, and cacao nibs. When evaluating these flavors, it is helpful to reference the flavor wheel to better categorize the interplay between the citrus-forward acidity and the deeper, structural cocoa undertones. This balanced profile serves as a quintessential example of the high-quality output expected from the Kirinyaga region.