Karimikui AB – Kenya

Out Of Stock

Blackcurrants, Dark Plums, Elderflowers

VARIETAL: SL28, SL34, Ruiru 11, Batian
REGION / FARM: Kirinyaga / Karimikui Wet Mill
PRODUCER / CO-OPERATIVE: Smallholder Farmers
HARVEST: December 2020
WEIGHT: 200g
RECOMMENDED FOR: Filter & Espresso

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Out of stock

This is our first washed Kenyan of the season & we’re absolutely in love with it. Karimikui is a popular washing station in Kirinyaga & is under the Rungeto Farmers Cooperative. The factory serves a few hundred farmers who live around the area, usually up to 5km away. The farmers grow the standard varietals like SL28 & SL34 as well as the occasional Ruiru 11 & Batian.

Kenyan coffees are known for their vibrancy & juiciness.  We believe a large part of it is due to its typical processing method, which involves 2 rounds of fermentation. Coffees are generally hand sorted for unripe & over-ripe before being put through production. After depulping, the coffees are fermented for 16-24 hours under closed shade, before being rinsed, graded & soaked in clean water for another 16-18 hours.

Kenyan coffees are usually graded by size, from AA to PB (peaberry, a mutation which causes 1 round bean to grow inside a cherry instead of 2). We generally find the AB selections to fit into our “Single Profile” roasting philosophy, where we’re able to coax the sweetness of the coffees more without compromising on the intensity and quality of the acidity.

This lot showcases an intense sweetness that’s preceded by a ripe blackcurrant acidity. The harmony of the acids and the sweetness is seamless. We love the juicy mouthfeel that’s consistently present across various brew ratios & recipes! We hope you’ll enjoy this coffee as much as we do!

Brew Guide

15g of ground coffee at medium setting.
93 degrees Celsius water.

Pour ground coffee onto a pre-washed paper filter. Tap the sides of the dripper to evenly distribute the bed.

We recommend using a slow and steady stream of water when pouring!

Start the timer, pour up to 80g.
At 0:35, pour up to 150g, in a circular motion, not forgetting to wash down the high and dry grounds present at the sides of the paper filter.
At 1:05, pour up to 230g.
At 1:40, pour up to 265g.

Wait for the water to drain down, remove the dripper and enjoy your coffee.