{"product_id":"jokimwa-estate-kenya-peaberry","title":"Jokimwa Estate Washed Peaberry by John Kigoi Mwangi, Kenya","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFully washed · Kericho, Kenya\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eSweet berries · Vanilla · Brown sugar\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy we selected it\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eJokimwa brings together the qualities we look for in a Kenyan coffee: expressive fruit, inviting sweetness and a story rooted in the people who grow it. Sweet berry notes meet vanilla and brown sugar in a profile that promises both brightness and depth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt also introduces a growing region deserving of more attention: Kericho.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy this coffee is significant\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eBetter known for tea, Kericho is also home to coffee producers developing their own identity within Kenya’s coffee landscape.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEstablished in 2020, Jokimwa Estate works with 95 smallholder farmers, primarily members of the Mwangi family. Farmers who previously delivered their coffee to surrounding cooperatives now process it at the estate itself, bringing harvest selection, fermentation and drying together in one place.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis lot is a Peaberry selection, known as PB.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eThe cup experience\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eOn the nose you'll find a lively berry note aroma. In the cup notes of black currant, vanilla and brown sugar in a profile that promises both brightness and depth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSweet berries · Vanilla · Brown sugar\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eProducer and place\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eJokimwa Estate is located in Nyairobi Village, Kipkelion West, in Kenya’s Kericho County. The estate belongs to members of John Kigoi Mwangi’s family and works with a wider community of family growers and neighbours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe growing environment combines high elevations, deep red volcanic soils and conditions that encourage slow cherry maturation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe varieties listed for this coffee are Batian, K7, Ruiru 11, SL28 and SL34. PB describes the bean’s form rather than its variety: a peaberry develops as a single rounded seed within the cherry.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eProcessing and its effect on the cup\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eRipe cherries are selectively hand-picked and sorted before pulping. The coffee ferments for 12–24 hours, then is washed and soaked in clean water for up to a further 24 hours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDrying takes place on raised beds over approximately 15–21 days, depending on the weather. Workers rake the parchment regularly and cover it during the hottest hours and overnight to manage drying and protect it from moisture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis careful washed process provides the foundation for a cup in which fruit and sweetness can remain clearly expressed.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eDouble Bloom recipe\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe intended expression is clear berry fruit with enough sweetness and body to support the vanilla and brown-sugar notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBrewer:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e V60\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eCoffee:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 15 g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eWater:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 250 g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eTemperature:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 94°C\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eGrind:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Medium-fine\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eTarget brew time:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 2:50–3:15\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eRatio:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 1:16.7\u003c\/span\u003e\u003c\/p\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eRinse the filter and preheat the brewer. Add the coffee and level the bed.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAt \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e0:00\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, pour \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e45 g\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e of water, wetting all the grounds. Swirl gently.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAt \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e0:35\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, pour to \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e90 g\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAt \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e1:05\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, pour steadily to \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e170 g\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAt \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e1:40\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, pour to \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e250 g\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Finish with one gentle swirl.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAllow the brewer to drain, aiming to finish between \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e2:50 and 3:15\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003eTaste as the coffee cools. Adjust the grind according to flavour, using the brew time as a guide.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy these brewing choices suit the coffee\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe proposed 94°C temperature and medium-fine grind aim to develop sweetness alongside the berry character. The ratio provides room for clarity while retaining enough concentration for a satisfying cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTwo initial wetting stages give the grounds time to release gas and become saturated before the main pours. Gentle pouring keeps agitation controlled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf the cup tastes sharp and lacks sweetness, try a slightly finer grind. If it becomes dry or bitter, move slightly coarser. These adjustments will help establish the final recipe for your roast.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eClosing recommendation\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eChoose Jokimwa for a Kenyan coffee with sweet berry character and the comforting depth of vanilla and brown sugar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt is also an introduction to Kericho and to a family farming community bringing more of the coffee’s processing into its own hands.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eCoffee details\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCountry:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Kenya\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eCounty:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Kericho\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eLocation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Nyairobi Village, Kipkelion West\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eEstate:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Jokimwa Estate\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eProducer:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Members of John Kigoi Mwangi’s family\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eGrower network:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 95 smallholder farmers, primarily Mwangi family members\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eEstate established:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 2020\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eVarieties:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Batian, K7, Ruiru 11, SL28, SL34\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eGrade:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e PB — Peaberry\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eProcess:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Fully washed\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFermentation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 12–24 hours\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eSoaking:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Up to 24 hours\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eDrying:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Raised beds, approximately 15–21 days\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eSupplier tasting notes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Sweet berries, creamy vanilla, brown sugar\u003c\/span\u003e\u003c\/p\u003e","brand":"Standout Coffee","offers":[{"title":"250gr Coffee Jar","offer_id":58779233583439,"sku":"S26.09.15","price":239.0,"currency_code":"SEK","in_stock":true},{"title":"50gr Sample Pack","offer_id":58779233550671,"sku":"S26.09.14","price":59.0,"currency_code":"SEK","in_stock":true},{"title":"1kg Coffee Bag","offer_id":58779233616207,"sku":"S26.09.16","price":849.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0463\/4361\/8719\/files\/JokimwaEstateKenyaPeaberry.jpg?v=1789380610","url":"https:\/\/www.standoutcoffee.com\/products\/jokimwa-estate-kenya-peaberry","provider":"Standout Coffee","version":"1.0","type":"link"}