Kenya Kimbo Estate AB


Grind Size

Tastes Like: fresh strawberry, lemonade, dark choc

Producers: Lucy Wanjiru and son Munene
Washing Station: Self Owned
County: Embu
Region: Central Kenya
Harvested: Early 2024
Variety: SL28, SL34, Ruiru 11, Batian
Altitude: 1600 masl
Process: Washed

Kimbo is a small, eight-hectare estate located in Embu County, owned and managed by Lucy Wanjiru and her son Christopher Munene Njiraini (pictured above). The farm sits at 1,600 meters above sea level in the foothills of the extinct volcano, Mt Kenya, close to the town of Kerugoya. The area is defined by its bright red, nutrient-rich, volcanic soil and cool climate, both of which contribute to the outstanding quality of the coffees produced on this farm.

The estate was initially purchased by Lucy’s father-in-law, Mr. Kimbo, in the 1960s. Lucy’s late husband eventually inherited the land, and decided to expand it in size by purchasing other nearby farms. Lucy took over operations after his passing, sharing duties with her son Christopher who is also a medical doctor.

At the time of planting, Mr. Kimbo chose the SL-28 variety that is commonly found in central Kenya, specifically because it produces a high-quality flavour profile. With time, the estate was also planted with a small amount of Ruiru 11 and Batian, two hardier, hybrids that are very popular among farmers for their high yields and disease resistance, and potential for high quality in the cup. The varieties are harvested and processed together, as separation is challenging to achieve during the busy harvest period.

In 2011, Lucy and her husband built a small wet mill – or factory, as they are called in Kenya – on their land. This facility enabled the couple to process and dry their crop onsite, rather than selling fresh, whole cherry to the local Farmers’ Society Cooperative. By processing her coffee independently, Lucy is able to control every step of production directly – from farming, to harvesting, processing, drying and sale – ensuring the full potential of the crop is achieved in terms of quality and sale price. The resulting coffee lot reflects the incredible amount of hard work and attention to managing every single variable that influences quality.

Choosing to process the coffee independently is not easy—or cheap. Managing processing on such a small scale has required significant investment in infrastructure, equipment and staff. It is also far costlier to mill and market small volume lots than large day lots. This investment has paid off, however, as Kimbo is now producing some exceptionally high-quality lots which fetch higher prices at the point of sale.

Lucy and Christopher are members of the Kirinyaga Arabica AA Farmer’s Group, which was founded by MCM’s long-time producing partner, Joseph Karaba of Kabumbu Estate in 2023. A meticulous and quality-focused farmer, Joseph formed the group to share resources and education and to assist his neighbouring producers in accessing a premium market for their coffees.



This coffee is AB grade. This grade is easily defined by size (in this case, AB means that the beans are screen size 15 and above) and to a certain extent, quality. While it is assumed that AA lots represent the highest quality, we have often found AB and peaberry lots to be just as good.


Espresso Recipe

While it's worth noting all machines and grinders are different, here's where we'd start, then play around and tune it to your setup!

Dose: 21 grams
Yield: 45 grams
Time: 28-32 seconds
Ratio (dry coffee:espresso): 1/2.1


These are roasted light, with great developement.. so leaves us running a couple recipes:

Light & Bright
Dose: 19 grams
Yield: 56 grams
Time: 17-18 seconds
Ratio (dry coffee:espresso): 1/2.9

Syrupy & Sweet
Dose: 19 grams
Yield: 58 grams
Time: 24-28 seconds
Ratio (dry coffee:espresso): 1/3

This is based on our commercial machine at the following parameters:

Pressure - 6 Bar
Temp - 95 Degrees Celsius
Basket - 20g VST
Shower screen - IMS

Single Cup Filter Recipe

Pour Over
Dose - 15g
Water -
Temp - 100 Degrees

0:00 Bloom - 35g
0:30 First Pour - up to 140g
1:05 Second Pour - 195g
1:45 Third Pour - 255g
Brew time 2:45 to 3:00

Check out James Hoffmans Youtube for an awesome bloom technique, and use the Rao Spin after each pour.

Use the inverted method
Dose: 13g
Water: 220g
Brew Time: 1:30
Press Time: 30sec
Extend brew time to make it stronger, shorten brew time if you want a mellower brew.

Batch Brew Recipes

General Specs
Ratio: 1:17
TDS: 1.25 - 1.35
Ext %: 20-21%

Breville Precision Brewer
Temp: 95 Degrees Celsius
Flow Rate: Fast
Bloom: 30 seconds
Basket: Flat bottom gold
Filter Paper: Melitta 8 - 12 cup
Dose: 70 grams
Water: 1,200 ml
Ratio (dry coffee:water): 1:17

Temp: 94 Degrees Celsius
Brew Time: 4:15
Pulses: 10
Pre-Wet: 15%
Pre-Wet Delay: 1:00
Drip Delay: 1:15
Dose: 120 grams
Water: 2050 ml
Ratio (dry coffee:water): 1:17