Rhubarb Fizz
Dak's FavouriteBrightJuicy
Our next Kenyan of the season, and one of our favourites this year. Rhubarb Fizz is a washed AA from Ndimi Factory in Kirinyaga, bringing together SL28, SL34, Batian and Ruiru 11 from the surrounding smallholder farms. Juicy and layered, with rhubarb soda, blackcurrant and orange.
Origin Kenya
Region Kirinyaga
Producer / Farm Produced by Ndimi Factory, Inoi Farmers Cooperative Society
Harvest 2026
Tasting notes Black Currant, Orange, Rhubarb Soda
Altitude 1700masl
Varietal Batian, Ruiru 11, SL-28, SL-34
Process Washed
Intervention Level Low
FROM ORIGIN TO CUP
Ndimi Factory sits on the foothills of Mount Kenya, just outside Kerugoya in Kirinyaga. It’s managed by the Inoi Farmers’ Cooperative Society and works with 540 active farmer members growing coffee around the factory. Cherries are hand-sorted, pulped and fermented overnight before being washed, graded and slowly dried. Rhubarb Fizz is one of our favourite Kenyans this year, with the bright, juicy character we look for in these coffees: rhubarb soda, blackcurrant and orange, with a clean and structured finish.
Origin
Ndimi Factory sits just outside Kerugoya in Kirinyaga, on the foothills of Mount Kenya, between 1650 and 1800 masl. The factory is managed by the Inoi Farmers’ Cooperative Society and works with 540 active farmer members growing coffee in the surrounding area.
Varietal
A field blend of SL28, SL34, Batian and Ruiru 11, varieties commonly grown around Ndimi. The farmers grow them together across their small plots, and the cherries are combined when delivered to the factory. In the cup, we find blackcurrant, orange and the rhubarb note that gave this coffee its name.
Processing
Washed. After delivery to Ndimi, the cherries are hand-sorted to remove underripe or damaged fruit, then pulped and fermented overnight. The parchment is washed, separated into different grades and dried for 10 to 20 days.
Intervention level
Low. This follows a traditional Kenyan washed process, with overnight fermentation followed by washing, grading and drying. There are no additional fermentation stages or added ingredients, with most of the work focused on careful sorting and processing at the factory.
