Expanded view of Standout Coffee - Jokimwa Estate Washed Peaberry | Kenya
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Jokimwa Estate Washed Peaberry | Kenya
£17.00
- Brown Sugar, Vanilla, Sweet Berries
Additional information
Coffee Details
- Country of Origin
- Kenya
- Region
- Kericho County
- Varietal
- Batian, Ruiru 11, SL28, SL34
- Process
- Washed
- Roast Level
- Light
- Farm
- Jokimwa Estate
Rest guidance
Recommended rest: 2 weeks from roast.
Based on Sigma’s recommendation.
What to expect
In the cup you can find
Brown Sugar, Vanilla, Sweet Berries
Overall profile
Sweet and comforting: a lively berry aroma, with black currant fruit over vanilla and brown sugar.
Sensory profile
- Acidity
- 3/5
- Body
- 2/5
- Sweetness
- 4/5
- Funk
- 1/3
- Adventurous
- 2/5
About Standout Coffee
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Roaster notes
Kenya — Jokimwa Estate Peaberry (Fully Washed, PB)
Tastes Like — 🍓 Sweet Berries • 🍦 Vanilla • 🍬 Brown Sugar
DETAILS
- Producer: Members of John Kigoi Mwangi's family (95 smallholders)
- Estate: Jokimwa Estate (est. 2020)
- Region: Nyairobi Village, Kipkelion West, Kericho County, Kenya
- Varietal: Batian, K7, Ruiru 11, SL28 & SL34
- Grade: PB (Peaberry)
- Process: Fully Washed
INTRO
Jokimwa brings together what the roaster looks for in a Kenyan coffee: expressive fruit, inviting sweetness, and a story rooted in the people who grow it. It also introduces a growing region deserving more attention, Kericho. In the cup: sweet berries, vanilla, and brown sugar, with a lively berry aroma and black currant.
THE PRODUCER
Better known for tea, Kericho is also home to coffee producers developing their own identity within Kenya's coffee landscape. Established in 2020, Jokimwa Estate works with 95 smallholder farmers, primarily members of the Mwangi family. Farmers who previously delivered to surrounding cooperatives now process at the estate itself, bringing harvest selection, fermentation, and drying together in one place. The estate sits in Nyairobi Village, Kipkelion West, with high elevations, deep red volcanic soils, and conditions that encourage slow cherry maturation. PB describes the bean's form rather than its variety: a peaberry develops as a single rounded seed within the cherry.
THE PROCESS
Ripe cherries are selectively hand-picked and sorted before pulping. The coffee ferments for 12–24 hours, then is washed and soaked in clean water for up to a further 24 hours. It dries on raised beds for approximately 15–21 days depending on the weather, with workers raking the parchment regularly and covering it during the hottest hours and overnight.
The extended clean-water soak after fermentation is the defining step. This careful washed process gives fruit and sweetness a clear foundation.
THE CUP
Sweet and comforting: a lively berry aroma, with black currant fruit over vanilla and brown sugar, a profile that promises both brightness and depth.
Flavour Notes
🍓 Sweet Berries 🍦 Vanilla 🍬 Brown Sugar
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