Limwe

Limwe is part of a pioneering new era in Kenyan coffee. Usually small producers will sell their cherry to a mill or join a cooperative to gain access to a mill and export. Limwe Estate is the project of owner Livien Osiemo who has invested in infrastructure and is now able to mill its own coffee. This is a level of traceability not often possible in Kenya, more so this allows Livien full control on how the wet milling and processing is handled. The coffee is hand picked then pulped and fermented for 12 to 24 hours. The coffee is then washed to remove any remaining mucilage before the parchment is soaked in clean water for a further 12 to 14 hours. Finally the coffee is dried on raised beds from 21 to 30 days with regular rotation for even drying. Livien then uses a smaller single bag microlot dry mill that allows smaller volumes of coffee than the large cooperatives require. There they can also brand their coffee as uniquely as needed rather than be lost in a gigantic regional microlot like many other Kenyan coffees. Expect delicious notes of pineapple, apricot and papaya. Cheers to our mates at First Crop Coffee for importing this ripper.