Cherry Jam

Produced by around 1,800 smallholder farmers delivering their coffee to the Kainamui Factory in Kirinyaga, this lot comes from one of Kenya’s most celebrated coffee-growing regions. Situated on the fertile slopes surrounding Mount Kenya at approximately 1,740 metres above sea level, the area combines volcanic soils, abundant rainfall and cool temperatures which are conditions that have helped establish Kenya’s reputation for producing some of the world’s most distinctive coffees.

The coffee is composed of several varieties commonly associated with high-quality Kenyan production, including SL28, SL34, Batian and Ruiru 11. Together they contribute to the remarkable clarity, sweetness and vibrant fruit character for which Kenyan coffees are known.

The lot is also classified as PB, or Peaberry. Unlike most coffee cherries, which develop two seeds, a peaberry forms when only a single rounded seed develops inside the fruit. While not inherently better than standard screen sizes, peaberries are often prized for their concentrated flavour expression and distinctive cup character.

As the coffee cools, the fruit becomes increasingly expressive. The blackcurrant shifts towards cassis, the cherry notes become sweeter and more rounded, and the brown sugar sweetness lingers long after the last sip. There is a sense of clarity throughout the experience, but also generosity - a coffee that offers complexity without demanding analysis.

At Umaña, we often speak about coffees that feel complete.

Not because they are perfect, but because every element seems to have found its place. Fruit, sweetness, acidity and structure exist in balance, each supporting the others rather than competing for attention.

The first impression is dark fruit. Blackcurrant leads the way, followed by notes of ripe cherry and soft stone fruit. As the cup develops, layers of brown sugar sweetness emerge, giving the coffee a comforting depth that feels almost jam-like. The acidity is bright and lively, yet beautifully integrated into the structure of the cup. Rather than dominating the experience, it lifts the fruit notes and adds energy and definition.

This is a washed coffee, a process deeply connected to Kenya’s coffee identity. After harvesting, ripe cherries are depulped, fermented, carefully washed and then soaked in clean water before drying on raised beds. This additional soaking stage, characteristic of many Kenyan washing stations, is often credited for the remarkable transparency and precision found in the final cup.