This washed Kenyan coffee is processed at the Ndimi Factory, operated by the Inoi Farmers' Cooperative Society in Kirinyaga county. Approximately 540 smallholder farmers deliver cherry from the slopes of Mount Kenya at 1,650–1,800 meters altitude. The coffee is grown in red volcanic clay soil and features the classic Kenyan varieties SL-28 and SL-34. After harvesting, cherries are hand-sorted, pulped, fermented overnight, washed, sorted by quality, and slowly dried over 10–20 days. Flavor notes include plum, blackcurrant, cranberry, clean, juicy, and floral.
A Trondheim-based roastery founded in 2018 by industry veterans, focusing on showcasing the bean's origin by not letting the roast profile overpower its natural qualities.
