About this coffee

About Kenya Central Province Imara

FLAVOUR NOTES: IMPRESSIVE ACIDS AND LOADS OF CITRUS, BERRY NOTES AND A FINISH OF SWEET MALTY BLACKCURRANTS CARAMEL.

Imara is a Swahili word that translates to solid, or stable, to indicate its nature as a stable, solid plus quality coffee. To make up the Imara blend, we mix together coffees from Western and Central Kenyan cooperatives and Estates, and in the Imara type coffees are typically grown between 1350 and 1900 masl. Most smallholder farmers in Kenya are growing a mix of the traditional varieties SL 28 and 34, and the more recent hybrid varieties Ruiru 11 and Batian, while Western Kenya is also famous for its presence of K7.

It has a medium to heavy body, with flavours of green grapes, stone fruits and a citric acidity.

Coffee first came to Kenya in 1893 when Missionaries from Brazil imported the Bourbon Varietal. After British colonisation, coffee became a commoditised cash crop, that was only able to be grown by white settlers, while local farmers worked the fields. In the 1960’s Kenyans won the right to grow their own coffee, however government restrictions meant that farmers had virtually no control over their coffee once it left the farm, as it all was processed centrally and sold at auction.

In 2001 the new Kenyan Coffee Act was passed replacing the former Act of 1978. The new version of the Act allowed Washing Stations and farmers to process and sort their coffee as they saw fit. This gave new traceability to Kenyan coffees as well as a chance for farmers and mills to speak directly with roasters to work together to increase quality.

Kenya is well known for its SL 28-34 varietal Developed by Scott Labs in the 1930s that is a varietal of Bourbon that at the time was more resistant to leaf rust. The other defining feature of Kenyan coffees is the 72 hour Washed Process. The process involves the beans being pulped, and then soaked several times through new lots of water over 72 hours thus fermenting the mucilage and giving a very clean acidity to the coffees.

Kenya produces about 650,000 bags of coffee per year mostly exported to Germany and Scandinavia. The Value of Kenyan coffee grown in 2016 was almost $150,000,000 making it a central part of the Kenyan Economy.

Kenyan Coffee is graded on Size with AA being the largest size and fetching the highest price. It is important to note that extra sorting is required to make this coffee specialty grade.

 

FACT SHEET

Country: KENYA
Farmer: IMARA
Processing: FULLY WASHED
Altitude: 1700MASL
Cupping Score: 88.5

*Note: This are is currently in devolpement and all products will be populated shortly.

Additional Information
Size

250g, 500g, 1kg

Coffee Style

Espresso Ground, Filter Ground, Filter Roast, Pour Over Ground, Whole Bean

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