JJ Bean Kenya Kiwanda Trio
Whole bean coffee
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Kenya Kiwanda Trio by Smallholders from Three Factories
Tastes: Raspberry, currant, juicy
Factories: Karimikui, Tegu & Kiamabara
Region: Kirinyaga & Nyeri
Process: Fully washed & dried on raised beds
Altitude: 1650-1800m
Importer: Apex Coffee Imports
This coffee is a blend of very high quality AA-grade smaller lots from three factories or wet-mills: Karamikui, Tegu, and Kiamabara. “Kiwanda” means “factory” (wet-mill) in Swahili.
The Karimikui factory is located at a high altitude in an area where tea is more commonly grown than coffee. It is a member of the Rungeto FCS, a cooperative that is known for producing some of the highest performing coffees in Kenya. Hundreds of smallholders deliver ripe cherries to this station every year where the factory team manually sorts them before production. Selected cherries are depulped and graded before the coffees undergo a period of dry fermentation in tanks. After fermentation, the coffees are washed in clean channels. A period of soaking occurs shortly after to ensure the development of flavours can reach its full potential. In the final stage, the coffees are placed on raised beds to dry where they get covered with plastic throughout the hottest part of day and overnight. Workers periodically rotate the coffees at this stage to ensure the coffees dry evenly. The final cup is incredibly sweet, intense, and reminiscent of black currant and sweet citrus. It is the nutrient-dense soil in this area paired with the immaculate processing method used at this factory that makes this coffee consistently high performing year after year.
The Tegu factory is part of the Tekangu FCS in central Kenya, an organization that oversees several factories in this area. Tekangu FCS is currently made up of 1200 member farmers, each with around 100 trees. The name Tegu comes from the name of a river nearby that translates to "low place". It was famous for its agricultural production indicating the area around the factory was fertile. During harvest, smallholders deliver ripe cherries to this factory for processing. An initial period of sorting occurs to ensure only the highest quality cherries get depulped and separated for fermentation. After a period of fermentation, the coffees are washed and soaked in another tank to develop the recognizable crisp acidity and sparkly characteristics found in coffees from this region. In the final stage, a period of drying occurs where the coffee beans are covered on raised beds and manually rotated every few hours. The final cup exhibits a refreshing tanginess with an intense sweetness that dominates the cup.
| Сafein free | No decaf |
| Process | Washed |
| Cupping Notes | Fruity |
| Availability | In stock |
| Altitude | > 1500 m |
JJ Bean Coffee Roasters
Our Story
We believe people have intrinsic value and seek to honour our coffee producers, our staff, and our customers by only serving the freshest, best tasting coffee possible. To this end, we source the highest quality green coffee and roast it in small batches daily, guided by one principle: the best taste wins.
The Neate family has been roasting coffee in Vancouver for four generations. In 1996, John Neate Jr. (JJ) established JJ Bean Coffee Roasters to honour people through great coffee, food, spaces, and service.
Over + Above
JJ Bean’s Over + Above program exists because the farmers who produce the coffee we enjoy so much also happen to live in some of the poorest areas of the world. While we are committed to always paying excellent prices for excellent coffee, we do more to make a positive difference in coffee growing countries over and above our basic responsibility as coffee roasters.
All administration costs for Over + Above initiatives are covered by JJ Bean.
Environmental Responsibility
We are committed to being an environmentally friendly coffee roaster.
In 2009 we completely redesigned our Vancouver roasting facility for optimum emissions control. To eliminate smoke, our roaster has its own individual emissions control unit, which converts the smoke into thermal energy. We also also use a computerized control system which we developed in partnership with an emissions control manufacturer. This system controls our afterburner so the level of activity matches the quantity of smoke produced by the roaster. This means our emissions control system uses no more energy than it requires for its task. Since these changes, we have reduced our thermal energy output by roughly 30%.
In 2017 we introduced new Biotre coffee bags that are biodegradable and recyclable. Biotrē Film is made from 60% (by weight) renewable wood pulp. The wood pulp portion is biodegradable. Third party testing confirmed that nearly all of the wood pulp portion will disintegrate into healthy compost over 84 days in a backyard, home composting environment. The remaining 40% (by weight) of the bag is Polyethylene (PE) with an additive that is designed to make it disintegrate significantly faster than standard plastic. Biotre is best disposed by placing it in a privately managed compost pile where the PE layer and one-way degassing valve and tin-tie can be removed manually and disposed. When a portion or all of Biotre is properly disposed with regular trash, its impact on the environment will be much less compared to a standard plastic/foil material.
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