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Karimikui

Karimikui

Nurtured by fertile volcanic soil & meticulous processing at the foothills of Mount Kenya: creamy texture with blackberry notes.

Regular price $19.72
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Character

We taste blackberry and caramel.

Brewing

Recommended for espresso and filter.

Resting

Before brewing, rest the coffee in its sealed bag for a minimum of 14 days.

Volume
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Foothills of Mount 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.

We have been enjoying this washed lots creamy, soft texture and juicy blackberry acidity.

The Producer

Kenya’s cooperative model has similarities to the Ethiopian coffee industry, where smaller coffee farmers are apart of wider cooperative groups. This lot comes from Rungeto Farmers Cooperative Society, formed in 1997 to assist the processing of the local community.

To ensure the quality of the coffee is preserved the processing on Karimikui is meticulous.

The cherries have been carefully handpicked and sorted to ensure the ripest are used in production. Initially, the skin and mucilage are removed, before going through a controlled fermentation process lasting 16-24 hours. After completion, the beans are washed, being classified on density before being soaked for 16-18 hours. The harvest is then dried for 20 days on hessian beds, made from cloth to allow proper air circulation. The parchment is removed before being vacuum-packed to maintain freshness.

  • Production Data

    Produced by Rungeto Cooperative
    Region - Kirinyaga
    Grown at 1600 - 1700 masl
    Varietal - SL28 & SL34
    Harvest - January 2023
    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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