Kenya Karimikui Kirinyaga Washed

$32

Light Roast
Single Origin

This top quality coffee (graded Kenya AA) was grown by numerous small holder farmers in the lush foothills of Mt. Kenya and carefully sorted into a top shelf microlot. The cup is simply saturated with sweetness. An initial aroma of dried mangos with a hint of tomato basil leads into a fruity cup full of flavor. Look for notes of golden raisin, raspberry, and mango lassi.

Tasting Notes

Raspberry
Golden Raisin
Mango Lassi

Size:

Quantity:

Grind:

Whole Bean

Details

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Chemex

Form meets function in the classically beautiful Chemex brewer. Grind size is critical when brewing with this method since the brew bed can get large. Use a coarser grind to experience bright and floral fruit notes.

Sourcing & Processing

This Kenyan AA microlot was grown in the southern foothills of Mt. Kenya in the agrarian county of Kirinyaga. The region is mostly forested and home to a wealth of exotic wildlife. Along with receiving 50 inches of rain per year, many rivers run through the region and the soil is rich and volcanic. Kirinyaga is the Kikuyu name for Mt. Kenya and translates roughly to "mountain of whiteness" or "mountain of brightness". The local Kikuyu people believe that the mountain is sacred and their god Ngai lives in the snow on the highest peaks. The Kikuyu still build their homes with the doors facing the mountain.

Almost all of the coffee farmers in Kenya, around 99%, are smallholders who cultivate fewer than 5 acres each. These farmers are organized into many different Farmer Cooperative Societies (FCS), all of which operate at least one factory, or washing station. Karimikui is one of three factories owned and operated by the Rung'eto FCS with a combined membership of over 2,850 active farmers. The co-op is managed by an elected board of seven members, each member representing an electoral zone in the larger Rung’eto region.

Small holder farmers in Kenya selectively hand pick their ripe coffee cherries and deliver them directly to their local factory. The cherries are carefully sorted at intake and damaged, over ripe, and under ripe cherries are removed. They are pulped, dry fermented for 16 to 26 hours, and washed in clean water before being soaked for 12 to 48 hours. Finally, the coffee is spread out on raised beds to dry in the sun for 7 to 15 days. The beans are frequently turned, carefully inspected, and covered during the hottest part of each day.

In Kenya, all coffees are meticulously graded. The beans are sorted and rated by size as well as shape, color, and density. The general assumption is that bigger coffee beans are higher in quality as they have more essential oils that enhance flavors and aromas. The largest coffee beans from Kenya are just over 1/4 inch in diameter and are given the top grade, AA.