NJ Kinya farm is family-owned and managed by John Kinyanjui and family. It covers approximately 30 acres, under which about 17.000 coffee tress are cultivated. The soils are deep, red volcanic, well-drained and highly fertile. With a climate that is of a perfect microclimate with rainfall and average temperatures 16-26 degrees. Both influence the cup profile given the coffee its distinctive bright acidity and full-bodied character. Tastes like Blackcurrant, Blood orange and molasses.