SEY Coffee - Anthony Kimani | Kenya
Description
Kenya — Anthony Kimani Kibingo Estate Field Blend (Washed)
Tastes Like — 🫐 Dark Fruit • 🌹 Rose Hips • 🍋 Lemon
DETAILS
- Producer: Anthony Kimani
- Farm: Kibingo Estate
- Region: Kirinyaga, Kenya
- Varietal: Field Blend (SL34, Batian & Ruiru 11*)
- Process: Washed
- Altitude: 1,750 MASL
- Harvest: December 2025
- Size: 250g
INTRO
A second year purchasing from Anthony Kimani at Kibingo Estate — and the quality continues to be exceptional. One of Kenya's most award-winning producers, delivering some of the country's top lots year on year. In the cup: dark fruit, rose hips, and lemon.
THE PRODUCER
Anthony Kimani is an award-winning producer in Kirinyaga, Kenya — one of the first producers to work with Kamavindi Lab, trusting Peter Mbature and his family with the opportunity to export and market his coffee. This trust, and the relationship it has enabled, has become an important chapter in the story of Kenya's evolving specialty coffee landscape. SEY are deeply grateful for Anthony's confidence in the project, and the quality of the Kibingo lots has rewarded that partnership richly in both years of collaboration.
This lot is believed to be composed of the main Kenyan varieties — SL34, Batian, and Ruiru 11 — though SEY note that recent genetic testing on other Kenyan farms has begun to challenge long-held assumptions about which varieties are actually cultivated across the country. This remains an ongoing and fascinating research project, and findings will be shared as the story develops.
THE PROCESS
The Washed process at Kibingo involves:
🍒 Hand-picking — Cherries hand-picked at peak ripeness 🔍 Hand-sorting — Carefully sorted by hand before processing 🔧 De-pulping — Outer skin removed before fermentation 🧪 ~24-hour fermentation — Beans fermented for approximately 24 hours 💧 Channel floating — Floated through channels after fermentation to sort by density and remove remaining defects 💧 Overnight soaking — Soaked overnight in fresh water ☀️ Raised-bed drying — Dried on raised beds for 15 days with continuous turning and hand-sorting throughout
The overnight soaking after channel floating is the defining step — a traditional and distinctive feature of the Kenyan fully washed process, this extended fresh water soak enhances clarity, builds brightness, and produces the clean, structured acidity that makes the best Kenyan washed coffees so unmistakably expressive.
THE CUP
A beautifully structured and deeply expressive washed Kenyan from one of Kirinyaga's most award-winning and trusted producers — dark fruit depth, rose hip florality, and a bright lemon acidity in a clean, well-defined cup. Anthony Kimani's Kibingo Estate in its second consecutive exceptional year.
Flavour Notes
🫐 Dark Fruit 🌹 Rose Hips 🍋 Lemon
