Kenya - Inoi Ndimi AA - Lot #031
This lot comes from the Ndimi station in the Kirinyaga region of Kenya.
Clean and expressive, it delivers a structured, juicy cup focused on pronounced citrus liveliness, rhubarb and lime notes, and an intense aromatic profile balanced by a controlled vegetal character.
The cup opens with tangy citrus and rhubarb, accompanied by tea-like accents that add finesse. The midpalate unfolds stone-fruit sweetness lifted by warm toffee and caramel undertones, with a silky mouthfeel. The finish is long, juicy and fragrant, lingering on citrus zest and rhubarb.
In filter, this Kenya reveals tea-like clarity, bright citrus lift and a very precise aromatic expression. As an espresso, concentration amplifies sweetness, texture and caramel highlights while preserving citrus vivacity and the restrained vegetal edge.
A refined Kenyan for lovers of vibrant acidity, rhubarb and lime, offering strong aromatic intensity and a well-balanced fresh vegetal note.
Region: Kirinyaga
Producer: Ndimi Factory, Coopérative Inoi
Varieties: SL-28, SL-34, Ruiru-11, Batian
Harvest: 2025
Process: Lavé
Origin and cooperative
Ndimi Factory is operated by the Inoi Farmers’ Cooperative Society and services 540 active member farmers. The washing station takes its name from the Ndimi locality and is located just outside Kerugoya in Kirinyaga County.
Location and terroir
The factory sits on the foothills of Mount Kenya at 1,650–1,800 m above sea level. The surrounding area features mineral‑rich red volcanic loam and some of the most fertile soils in western Kirinyaga, creating excellent conditions for high‑quality coffee cultivation. Kirinyaga lies about 192 km northeast of Nairobi and borders Nyeri and Embu Counties.
Varieties and climate
Farmers grow SL28, SL34, Batian and Ruiru 11 on clay‑loam soils. Flowering occurs between February and April, with harvest running from October to January. The region receives roughly 1,400 mm of rain annually and has an average temperature around 20.5°C.
Harvest and processing
Cherries are delivered to the washing station and hand‑sorted to remove underripe, insect‑damaged and defective fruit. After pulping, the parchment ferments overnight, is washed, and then divided into grades P1, P2, P3 and P light. Drying takes place over 10–20 days.
Circular farming practice
After processing, farmers collect the remaining cherry pulp and mix it with cow manure to produce a natural fertilizer, which they return to their farms to enrich the soil.