Kiminda

Red grape & cherry, refined structure with a lingering sherry finish.

---

We all know at least one person who lives the adage, ‘When life gives you lemons, make lemonade.’ Producer of the Kiminda, fittingly named, Purity, has taken this to heart. After her husband passed away she took over the reins of the family farm and quickly started making moves. Bringing her son back home to help with the production, Purity committed to selling her coffee as a single estate rather than into the local cooperative. This AB and Peaberry separation really shows what her farm has to offer: A delicious red grape and cherry acidity leads into a refined structure with a lingering sherry finish. Complex and beautiful.

---

The Kiminda, sourced by producer Purity and roasted by Five Senses, offers a distinct profile defined by notes of red grape, cherry, and sherry. When evaluating such specific flavor profiles, it is helpful to consider how processing methods and terroir influence the final cup. Natural-processed coffees, for instance, often exhibit heavier fruit characteristics and increased sweetness, while washed coffees frequently highlight acidity and clarity.

To better understand the nuances of these tasting notes, you can reference the flavor wheel to identify the broader categories where these fruit and fermented qualities reside. By mapping the Kiminda’s profile against these sensory standards, drinkers can develop a more precise vocabulary for the complex interplay of stone fruit and oxidative notes found in this particular lot. Whether you are a seasoned enthusiast or a curious newcomer, exploring these descriptors provides a structured way to appreciate the intentional craft behind this specific roast.