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!