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Karimikui

Karimikui

A meticulous washed process using fresh water flowing from the snowy peaks of Mt. Kenya: blackcurrant acidity & a creamy body.

£15.50
£15.50
Sale Sold out

Character

We taste blackcurrant and vanilla.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

Volume
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Fresh water from Mt. Kenya.

Karimikui Coffee Factory is nestled in the foothills of Mount Kenya, catering to the villages of Githureia, Gituba, and Kiamugumo.

This SL28 & SL34 varietal has benefited from the fertile volcanic soil in the area while being grown at altitudes of 1600 - 1700 masl. The temperatures are ideal for cultivating complex coffee, ranging from 13°C to 24°C with plentiful rainfall.

The cold, fresh, fast-flowing water from Mt. Kenya's snowy peaks is used in the washing processing of this lot.

The Producer

Kenya’s cooperative model has similarities to the Ethiopian coffee industry, where smaller coffee farmers are apart of wider cooperative groups.

In 1997, 1,150 members of the former Ngariama Co-op formed the Rungeto Cooperative Society and re-opened Ngariama’s three factories: Kii (built in 1965), Karimikui (1968), and Kiangoi (1995).

All member growers bring their coffee to these mills for processing with fresh water from the Kii River.

  • Production Data

    Produced by Rungeto Co-op
    Region - Kirinyaga
    Grown at 1600 masl
    Varietal - SL28 & SL34
    Harvest - January 2024
    Process - Washed

  • Washed

    Ripe cherries are washed and then pulped to remove the majority of skin and fruit from the bean before its fermented.

    Fermentation is brief and helps to remove any remaining material from the pulping process as well as adding complexity to the coffee.

    The coffee is then washed and sun-dried, mechanically dried, or a combination of the two until the desired moisture level is reached.

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