Caliber Kenya Ndiaini Medium Bag/340 g
Caliber Coffee Roasters is a micro coffee roaster in Regina, Saskatchewan. Enjoy freshly roasted beans from a local Canadian business!
Roast: Medium | Notes: Plum + Dark Chocolate + Blackberry
Resting at the foot of the Aberdare Range, near the border of the Othaya and Mukurweini districts in Nyeri county, Kenya, is the Ndiaini Coffee Factory. On clear days, the peak of Mt. Kenya is visible from the factory.
The Ndiaini Coffee Factory is a member of the Rumukia Farmers Co-operative Society, which is comprised of 315 active members – small-scale farmers working (on average) 0.5 acre farms. Ndiaini Coffee Factory has been in operation since 1976. They were a member of the Giant Mukurweini FCS until the society’s split in 1999, after which several smaller societies formed. Some of these smaller societies would later merge to form Rumukia FCS in 2004, Ndia-ini among them. Rumukia currently has an average annual production of 180,000 kg of coffee cherries.
Nyeri county has ideal regional conditions for coffee production, including an annual rainfall of 1100 mm at 1650 m above sea level, cool temperatures of 16-26°C, and mineral-rich red volcanic soil. Grevillea (also referred to as spider flowers) and macadamia trees are also planted to provide shade to the coffee trees. In addition to coffee, other common crops grown in the area are bananas and maize.
Fully ripe cherries are hand-picked from trees by the farm owners, family members, and seasonal workers. The cherries are then delivered to Ndiaini Coffee Factory where they are hand-sorted to remove fruits that are not up to standards. The cherries are weighed and pulped before the coffee is soaked in fermentation tanks for 24 hours then washed in clean water. After washing, the coffee is sundried on raised beds for 14-21 days to bring the moisture content down to 10-12%. The dried parchment coffee is then hand-sorted a second time and stored in airing bins. When the quantities are appropriate, the parchment is delivered to the dry mill for milling, grading, and bagging.
African coffees are known for their fragrant aroma, mild acidity, and fruit forward profiles, with Kenyan coffees being considered some of the best! Roasted to a medium roast, this Kenyan has a rich and creamy wine-like body, which reveals large notes of plum and dark chocolate that move to a subtle, lingering blackberry finish.