• Kenya
  • April - July

Kenya AA Kimalany FCS 2023

$6.00/lb$390/65lb box
  • Flavor: Dark Chocolate, Black Cherry, Stone Fruit, Dried Fruit, Brown Sugar
  • Body: Medium
  • Acidity: Bright
  • Process: Washed
  • Moisture: 12.00%
  • Packaging: 65lb box
Cup Score: 86.5
Cupping Date: July '23

Kenyan Coffee | Kimalany FCS

The Kimalany Farmers’ Cooperative Society (FCS) and wet mill are located in the Kimalany Village of Kericho County. Tea and coffee are the main cash crops here; they both thrive in the region’s nutrient-rich loam soil at 1,800-2,000masl. The sub-region receives about 1,200mm of rainfall each year. The factory enjoys two harvests per year. Its main crop occurs between October and December with a smaller harvest between April and July.


Established in 2018, the Kimalany FCS boasts 400 active members. Smallholder farmers grow conventional varieties, mainly K7 and Batian.


Kenya Green Coffee Quality

Green coffee from Kenya is graded by screen size, not necessarily by cup quality or defect count. The grades range from E (Elephant Bean), PB (peaberry), AA, AB, C, and other subsequent lower grades. This AA screen size coffee comprises large, dense green coffee beans at screen size 17/18.


Washed Coffee Processing in Kenya

The coffee was primarily grown by smallholders who handpicked ripe cherries in the morning and delivered them to the Kimilany factory (wet mill). The coffee cherries were subsequently disc pulped between two rotating abrasive slabs with the help of clean water from the Kondamet River, then fully fermented overnight.


The wet mill manager inspected the fermented beans for optimal textures of broken-down fruit mucilage and parchment coating before they were thoroughly washed. After pouring the washed beans down a sloped tiled channel, the beans were pushed repeatedly by wooden shunts back to the top to separate lighter and heavier beans. This ensured that only the heavier, denser, higher-quality beans made it into this micro-lot.


Finally, this washed Kenyan coffee was sundried on raised beds until they reach the target 10%-12% moisture level. Consolidated parchment volumes were then delivered to dry mills where the parchment was hulled, graded according to size and density, warehoused, and warranted for sale via the Nairobi Coffee Exchange.


Kenyan Coffee Beans

Although Kenya and Ethiopia share a border, their coffee histories have little in common. French missionaries introduced coffee to Kenya in 1893. Coffee production expanded mainly on large estates. Green coffee from Kenya could only be traded through the national auction until 2006 when new legislation made it possible for producers to sell directly to buyers.


Kenyan coffee production has upheld quality and consistency throughout the years with detail-oriented management at the washing stations. Over 600,000 smallholder farmers nationwide are organized into Farmer Cooperative Societies (FCS) that oversee traceability and quality control for its membership body.


Kenya green coffee beans are celebrated for their bold, fruit-forward flavors that pack a punch in complex acidity. SL-28 and SL-34 are two of the most well-known coffee varieties grown in Kenya. The signature varietals were developed by Scott Agricultural Laboratories (hence, SL) in the 1930s for drought resistance, exceptional cup quality, and large yield at high altitudes. After a coffee berry disease (CBD) epidemic in 1968, the CBD-resistant Ruiru-11 coffee variety was developed and quickly adopted throughout the country.


Region Kericho County

Altitude 1800-2000


Kimalany Farmers Cooperative Society


K7, Batian




April - July