Karimikui Washed AA Lot - Kenya

Established in 1966, Karimikui Coffee Factory sits on 6 acres and serves smallholders from Githureia, Gituba, and Kiamugumo villages. Now part of the Rungeto Farmers Cooperative Society, it operates in a region better known for tea than coffee, with most farmers growing SL28 and SL34, and occasional Ruiru 11.

Cherries are hand-sorted before pulping and dry fermentation (16–24 hours). After washing and density grading in channels, the coffee is soaked for 16–20 hours, then dried on raised beds for 14–16 days.

Flavour Notes: Dakr Berries, Juicy, Complex

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.