Kenya Kimologit: Sample Coffee Roasters

Kenya
Kimologit

We find flavours of peach candy, toffee, blood orange

Body Acidity

Kimologit Coffee Factory is part of the Kimologit Coffee farmers Society, consisting of 1,400 active farming members. The factory has coffee cherry catchment and washing station in the area where local farmers who are members of the cooperative, delivery coffee cherry for regional bulking. The coffee cherry is hand sorted, washed, put into fermentation tanks, and laid out on raised beds to dry.

This factory is run by a factory manager who oversees all activities within the factory. Together with other staff members they carry out duties such as weighing coffee, selection and grading of coffee, paying farmers and addressing farmers’ complaints.

The factory is receiving assistance from Coffee Management Services (CMS) which is supported by our sourcing partner Dorman’s. The long term goal of CMS is to increase coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually.

It’s part of plans to establish a transparent, trust based relationship with the farmer, helping to support a sustained industry growth in Kenya, whilst bringing premium quality to our customers, and premium prices to the farmers.

Through the pre-financing they receive, farmers are given advances for school fees and farm inputs. The factory manager is re-trained every year by CMS, in addition to field days being held by the minister of agriculture and agrochemical companies that deliver inputs to the farmers.

Demonstration plots are planted at the factory to reinforce the best practices taught throughout the year.

Sourcing and ingredients

100% SL28, SL34, and Ruiru 11 and Batian coffee beans, provided by Condesa Co.Lab and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: 1,400 Smallholders
Country: Kenya
Region: Kericho County
Altitude: 1400-2000m above sea level
Varietals: SL28, SL34, and Ruiru 11 and Batian
Process: Washed
Body: Medium
Acidity: Bright
Tasting notes: Peach candy, toffee, blood orange
Roast style: Omni

Varietals

SL28 varietal

SL28 was developed in 1931 by Scott Laboratories to suit the growing conditions in Kenya. The varietal is known for its exceptional cup quality

SL34 varietal

Developed by Scott Laboratories in Kenya, the SL34 varietal was designed to be high yielding with good cup quality.

The location

Coffee from Kenya

Alongside Ethiopia and Colombia, Kenya is one of the origins we get most excited about at the roastery. It exports some of the most vibrant, bright, and unique coffees in the world.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.