Kenya – Karinga Washed AA

Flavour Notes: 🥭 Tropical Yellow Fruits · 🍓 Red Berries · 💧 Juicy

Farm / Washing Station: Karinga
Cultivars: SL28, SL34 (AA Sort)
Origin: Thika District, Central Province, Kenya
Elevation: ~1800 masl
Process: Washed

ABOUT THE KARINGA WASHING STATION

Established in 1983, Karinga Washing Station sits in the highlands of the Thika District, surrounded by red volcanic soils and lush hillsides that receive an impressive 1500 mm of rainfall annually. Though the region is better known for tea, the surrounding smallholders—around 500 active members—produce some exceptional coffee thanks to the area’s fertile land and cool climate.

Occupying about 5 hectares, the station primarily processes SL28 and SL34, which together make up over 99% of its annual volume. These classic Kenyan cultivars thrive in the region’s volcanic soil and contribute to the station’s signature vibrant, fruit-forward profile.

PROCESSING

Once smallholders deliver their ripe cherries, the coffee goes through meticulous sorting and flotation to remove any defects. The cherries are then de-pulped and fermented overnight, a step that helps refine acidity and develop clarity.

The next morning, the coffee is washed, soaked, and then carefully dried on raised tables in thin layers, ensuring slow, even drying that preserves the lot’s bright, juicy character.

Karinga is also committed to environmental stewardship. The station uses five wastewater soak pits, positioned away from local water sources to ensure safe filtration back into the soil. Additionally, the cooperative invests in its producers, offering training and access to financing to strengthen the local coffee community.

A vibrant, fruit-forward washed Kenya with tropical yellow fruit brightness, red berry sweetness, and a juicy, refreshing structure—a beautiful expression of Karinga’s highland terroir.

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.