Specialty Coffee – Kenya Kimatu AA – קלייה אחרונה!

Kimatu factory is located in Njukiini ward, the eastern part of Kirinyaga region, an area that offers an ideal microclimate for growing sweet, dense cherry. This results in a coffee characterized by rich notes of citrus, berry and tropical fruits with a smooth body and a delightful acidity.

The region of Kirinyaga benefits from fertile volcanic soils and high altitude, typically around 1,700 meters above sea level. Farmers delivering to Kimatu factory grow SL28, SL34, Ruiru 11 and Batian, varieties renowned for their complex flavors, vibrant fruit notes and delightful acidity. Introduced by the Kenya Coffee Research Institute (CRI) in 2010, Batian is a relatively new coffee variety named after the highest peak on Mt. Kenya. This variety is resistant to both Coffee Berry Disease (CBD) and Coffee Leaf Rust (CLR) and offers the added advantage of early maturity, producing crops after just two years. Similarly, Ruiru 11 is a newer variety recognized for its disease resistance and high yields, beginning to yield fruit within the same two-year timeframe.

The ‘SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They quickly became the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximize scarce water resources and flourish even without irrigation. They are cultivated with a serious eye towards sustainability and Good Agricultural Practices, with minimal environmental impact where possible.

Farmers are increasingly adopting Good Agricultural Practices that minimize environmental impact.