Kenya – Regional Select – Uteuzi Jimbo – Nyeri – AA B11827
Kenyan coffees, for a lot of roasters, are showcase coffees, those that stand out above all others for brash acidity, ripe fruit, and rich sugars. We can all remember that first experience with a Kenyan coffee, how it floored us with gripping acid. For a long time, however, we’ve tended to paint all of Kenya with the same brushstroke, without digging in to see what each county could have to offer us as for diversity of flavor or profile.
With our regional programUteuzi Jimbo,Swahili for "county select," we aim to do just this. Collaborating with our export partner Dormans, we’ve selected four areas to begin an exposé of what each region can offer if we take the time to look: Nyeri, Embu, Mr. Elgon, and Kirinyaga.
Nyeri -These coffees are often considered the “Kenyan yard stick,” and we’ve found the best of them to show higher fructose sugars, brighter forward acids, and light, juicy bodies.
For more information about coffee production in Kenya, visit ourKenya Origin Page.
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