The Kimandi Factory AB Lot coffee, sourced from family-owned farms in Kirinyaga County near Mount Kenya, is a high-quality product managed by the Kabare Farmers' Cooperative Society. The cooperative oversees several sister factories, and approximately 6,025 active members contribute to year-round coffee delivery. The harvests occur in two cycles, the main crop from October to December and the fly crop from May to July.
Grown in nutrient-rich, volcanic soil at an altitude of 1,900-2,000 meters, the coffee benefits from a bimodal rainfall pattern. The blend comprises 80% Arabica SL 28 and SL 34, along with 20% Ruiru 11 and Batian, resulting in a complex flavor profile. Harvested cherries undergo careful sorting, pulping, and fermentation for around 16 hours. The washed and graded parchment coffee is then sun-dried on raised beds for 14-21 days, enhancing the beans' natural flavor and aroma.
The Kimandi Factory AB Lot coffee reflects the commitment to quality and tradition by the Kabare Farmers' Cooperative Society, celebrating the rich heritage of Kenyan coffee cultivation with each cup.