Settled on the foothills of Mount Kenya, the Karimikui Coffee Factory - coffee factory being the name that in Kenya indicates a processing mill - was founded in 1966 on a 6-acre site. Associated with the Farmers Cooperative Society of Rungeto, it serves the villages of Githureia, Gituba, and Kiamugumo in the county of Kirinyaga, by collecting and processing cherries from the about 600 smallholders of the area.
The rich and red volcanic soil is ideal for growing coffee between 1600 and 1700masl, with an annual temperature ranging from 13°C to 24°C. The farmers here mainly grow SL28 and SL34 varieties, which represent 99% of the total production.
The cherries, picked strictly by hand, are hand sorted to eliminate those over- or under-ripe before they go into production. Firstly, a disk depulper removes skin and mucilage. The beans are then classified by density and fermented for 16 to 24 hours under shades. Once the fermentation is completed, they are washed, classified again by density, and finally soaked in clean water for 16–18 hours.
The beans are then dried under the sun for about 20 days over hessian beds (cloth beds that ensure proper air circulation below the beans to avoid unwanted fermentation), and covered at midday and overnight. Once the parchment is removed, the beans are classified by size and vacuum packed to ensure freshness and protect them until roasting. The AB is composed of smaller beans. We cupped both the AA and the AB, and this year the latter was able to reach a cup-score sensibly higher than the former.
In the cup this coffee is bright and succulent, sweet and complex, with notes of lime, grapefruit, black currant, raspberry acidity and subtle floral notes. Elegant and delicious, we have developed a dedicated, gentle and respectful profile for filter extractions.
|Karimikui Coffee Factory|
|Fully washed, dried over hessian beds|
|Light, crafted for filter extractions|
|Lime, grapefruit, black currant, raspberry|