NDIMA-INI AA
Community Impact
The Gakuyu FCS reinvests in its members by offering school fee loans, agricultural inputs, and emergency financial
assistance. These programs provide tangible, long-term support to smallholder families and strengthen the local economy
through cooperative sustainability.
Varieties
• SL28: Bred by Scott Agricultural Laboratories in 1931, SL28 is known for exceptional cup quality, drought resilience,
and broad leaves with copper-tipped shoots.
• SL34: A high-yielding selection from French Mission Bourbon, SL34 features bronze-tipped leaves and is adaptable to
varying rainfall conditions. Together, SL28 and SL34 account for 95% of coffee production
Tasting Notes: Milk chocolate, Sweet, Floral
Ndima-ini coffee typically exhibits a cupping profile characterized by bright, juicy flavors, often including notes of berry
sweetness, citrus, with chocolate undertones and a complex, sparkling acidity. It’s known for its velvety texture and overall
balanced flavor profile.
50 in stock
Ndima-ini AA is a standout representation of Kenya’s world-class coffee, offering a vivid and balanced cup profile highlighted
by blackberry, blood orange, and honey. Located in Nyeri County, just near the Kirinyaga border, this factory captures the
best of both regions—Nyeri’s signature berry intensity with Kirinyaga’s floral elegance.
Origins & Cooperative
Established in 1996 following a split from the larger Mathira Cooperative, the Gakuyu Farmers’ Cooperative Society manages
just two factories—Ndima-ini and Kirigu—and serves roughly 1,800 active members. Water for processing is sourced from
the Ragati River, while the Kirigu River gives the sister factory its name.
Around 850 smallholder farmers supply cherries to Ndima-ini. These producers typically grow SL28 and SL34 on small mixed-
use plots intercropped with maize, beans, and other food staples. The factory has been under the management of John
Kamau for over 20 years, ensuring operational continuity and consistent quality.
Farming & Processing
Coffee is grown in rich red volcanic soils at elevations around 1,600 meters, with average annual rainfall of 1,100mm. Hand-
harvested cherries are processed using the fully washed method, fermented, then density sorted and sun-dried on raised
beds to preserve clarity and flavor integrity.
| Weight | 1 lbs |
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