Onyx Coffee - Kenya Kirimara AA

Kirimara, Nyeri – AA Sort Washed

THE STORY
At the foot of Mt. Kenya, between the Chania and Muriggato rivers, sits Kirimara Estate — a farm with nearly a century of history and one of Nyeri’s most distinct terroirs. First established in the 1920s, it is now run by Mutanga Investments Company Ltd., led by the descendants of the late Julius Mimano — Kenya’s first African mechanical engineer and a key figure in the nation’s railroad history.

The estate balances heritage with modern sustainability, combining rich volcanic soils, cool equatorial climate, and careful agronomy to produce coffees of clarity, structure, and depth.

THE FARM

• Location: Nyeri, Kenya

• Altitude: 1,370 masl

• Soil: Iron-rich red volcanic loam

• Varieties: AA Sorted: SL28 & SL34, Batian & Ruiru11

THE PROCESS

Ripe cherries are handpicked and processed using the traditional Kenyan washed method. Parchment is sun-dried on raised beds under shade nets, ensuring uniform dehydration and preserving delicate aromatics.

THE CUP

Bright citrus acidity balanced by deep sweetness. Velvety mouthfeel, structured and nuanced — a signature Nyeri profile at its most elegant.

What is the roast recency?

Onyx recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.