The processing of this excellent Kenya lends to the coffee's sugar, punchy acidity, and deep complexity. The wild honey sweetness, late-summer, sun-kissed heirloom tomato acidity, and ripe black cherry will evoke memories of warmer times.
Ndimaini is a Nyeri Cooperative in the Karatina District near the town of Mathira and situated in two distinct regions flanking the Ragati river. Ndimaini Cooperative manages 1,500 members operating within the larger Ndmaini factory and smaller Karigo factory. The coffee undergoes a 1-2 hour pre-ferment, followed by a 16-18 hour main ferment, and 1-2 hours on drying tables.
This is an exceptional example of a classic Sumatran coffee with a delicate brown sugar sweetness, gentle cranberry acidity, a rich creamy mouthfeel, and soft finishing notes of earth and fennel.
Our Sumatra is from the Mangkuraja Estate in the Bengkulu Province in Southern Sumatra. It is wet-hulled and sun-dried with Bourbon, Catimor, and Typica varietals. The Mangkuraja Estate is 370 acres and equipped with it's own milling operation. The wet-hulling process is unique to Indonesia where the parchment is removed prior to the final drying process on raised beds. The process lends to heavy body and deep, rich flavors.