Treat the Natural Coffee lover in your life to this delicious two-pack this holiday season!
Imani Natural comes from the John Reuben Estate in Kiambu County, Kenya, located north of Nairobi. Established in the early 1900s by British settlers, the farm was acquired by the Mbugua family in 1967. After some time, the farm was renamed John Reuben Estate in honor of the original visionary of the family farm. Presently, the farm is managed by Derek Mbugua, the grandson of John Reuben.
This coffee was cultivated on a plot of land originally intended to become a gas station. However, Derek's cousin and the founder of Jamii Coffee, Francis Kungu, convinced him to grow coffee on the land instead. The two have been working together for the past two years to revive the land, and this beautiful coffee is the result of their work.
Kenya Imani Natural
Process: Natural
Roast: Light
Tasting Notes: Apricot, Kiwi, Prune
The farm has very limited infrastructure, lacking the equipment and facilities to process washed coffee so all their coffee is processed natural, dried in with the bean in the fruit. The natural process however works beautifully with the Imani coffee and the result is an amazing cup with juicy notes of: apricot, kiwi, prune, tangerine, chocolate, and sugar cane.
Kenya Imani Anaerobic
Process: Natural with 5 Day Anaerobic Fermentation
Roast: Light
Tasting Notes: Papaya, Pear, Red Grape
This anaerobic coffee undergoes a five-day fermentation in airtight bags before being dried on raised beds. The limited-oxygen ferment influences the cup profile, creating unique and fragrant flavors such as papaya, pear, red grape, milk chocolate, cream, & stone fruit.
