Kenya Embu Kirimiri Forest AA TOP Washed- Available in Two Roast Levels
│Medium Roast
│Light Roast
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Kenya Embu Kirimiri Forest AA TOP Washed Medium Roast
Dried plum, blueberry, rich sweetness, lingering dried plum aftertaste, clean cup
Kenya Embu Kirimiri Forest AA TOP Washed Light Roast
Jasmine aroma, blueberry, dried plum, cane sugar, full-bodied, lingering sweet dried plum aftertaste
Kenya is a prominent producer of East African specialty coffee, with a population of approximately 6 million engaged in the coffee industry, predominantly through smallholder farmers and cooperative societies. Kenyan coffee trees are primarily cultivated at altitudes between 1,400 meters and 2,000 meters, spanning regions including Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Murang'a, with a focus on the foothills of Mt. Kenya and the Aberdare ranges. The main coffee-growing areas encircle Mount Kenya, each possessing its unique regional flavor profiles. For instance, the Nyeri region is renowned for its blackcurrant and prune flavors.
Many coffee-growing regions in Kenya strive to preserve their native forest ecosystems, protecting the natural gene pool and supporting the propagation of wild coffee varieties, thereby fostering diverse coffee trees. In 1930, the unique Kenyan coffee varieties SL28 and SL34 were developed and named by the Scott Laboratories. These varieties emerged in such a conducive environment, benefiting from the region’s commitment to maintaining a healthy and diverse coffee ecosystem.
Many coffee-growing regions in Kenya strive to preserve their native forest ecosystems, protecting the natural gene pool and supporting the propagation of wild coffee varieties, thereby fostering diverse coffee trees. In 1930, the unique Kenyan coffee varieties SL28 and SL34 were developed and named by the Scott Laboratories. These varieties emerged in such a conducive environment, benefiting from the region’s commitment to maintaining a healthy and diverse coffee ecosystem.
Kenya Kirimiri (Kirimiri) – A Unique Coffee Origin
The Kirimiri Forest spans 800 hectares and is located on the southeastern slopes of Mount Kenya (5,199m) in Embu County. In recent years, due to the rampant deforestation of its unique native and medicinal tree species, it has been designated as an ecologically sensitive area in Africa by the International Union for Conservation of Nature (IUCN).
These forests hold significant historical and cultural value for Kenya. They are situated between the Gitare region and the Enna River, approximately 10 kilometers apart.
A total of 850 smallholder farmers from New Kirimiri FCS cultivate coffee at an average altitude of 1,700m. More than 95% of the SL28 and SL34 varieties undergo fully washed processing, double fermentation, and sun-drying on African raised beds.
Expect intense floral aromas, vibrant berry and peach notes, with a long-lasting and sweet aftertaste.
Arabica Coffee Varieties SL28 and SL34
In 1930, the unique Kenyan coffee varieties SL28 and SL34 were developed and named by the Scott Laboratories under a favorable native forest ecosystem.
SL28 possesses a mixed lineage of French Missionary, Mocha, and Yemen Typica. The original goal in breeding SL28 was to produce coffee beans that are both high in quality and resistant to diseases and pests for large-scale production. Although the yield of SL28 did not meet the initial expectations for large-scale production, its copper-colored leaves and fava bean-shaped beans offer excellent sweetness, balance, and a complex and varied flavor profile, along with distinctive citrus and prune characteristics.
SL34 offers a flavor profile similar to SL28, featuring complex and varied acidity along with an excellent sweet finish. It has a heavier and more intense body compared to SL28, and it also presents a cleaner taste. SL34 possesses a mixed lineage of French Missionary, Bourbon, and additional Typica heritage. While the bean appearance is similar to SL28, SL34 is better adapted to sudden heavy rains.
Kenyan Coffee Grading
Flavor Grade: Ranked in the order of TOP, PLUS, FAQ. This batch has the highest flavor grade: TOP!
Bean Size Grade: The common three grades are AA, AB, and PB. This batch is AA grade.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses washed processing methods, described below:
【Washed / Wet Processed】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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