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Manhattan Coffee Roasters

Karimikui Washed | Kenya

£16.95

  • Cassis, Redcurrant, Purple Grape
Roast
Size
Roast Date
Ready to brew

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Additional information

Coffee Details

Country of Origin
Kenya
Region
Kirinyaga
Varietal
Ruiru 11, Batian, SL28, SL34
Process
Washed
Roast Level
Medium-Light
Farm
Karimikui
Altitude
1600-1750 masl

Rest guidance

Recommended rest: 2–3 weeks from roast.

Rested in line with the roaster's recommendation. Ready to brew.

What to expect

In the cup you can find

Cassis, Redcurrant, Purple Grape

Overall profile

Bold, juicy and fruit-forward.

Sensory profile

Acidity
3/5
Body
2/5
Sweetness
4/5
Funk
1/3
Adventurous
3/5

About Manhattan Coffee Roasters

Founded in Rotterdam in 2017, Manhattan is led by experienced coffee competitors Ben Morrow and Esther Maasdam. The roastery pursues sweetness and provenance through exceptional small lots, close producer collaboration and an ambitious, competition-informed approach to flavour.

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Roaster notes

Kenya — Karimikui / Rungeto Farmers Cooperative Society SL28, SL34, Ruiru 11 & Batian (Washed)

Tastes Like — 🍇 Redcurrant • 🫐 Cassis • 🍇 Purple Grape

DETAILS

  • Producer: Rungeto Farmers Cooperative Society
  • Farm: Karimikui
  • Region: Kirinyaga, Kenya
  • Varietal: SL28, SL34, Ruiru 11 & Batian
  • Process: Washed
  • Altitude: 1,600–1,750 masl

INTRO Karimikui from Kenya is back — redcurrant, cassis, and purple grape, all complemented by a juicy mouthfeel. In the cup: redcurrant, cassis, and purple grape.

THE PRODUCER Karimikui is one of the renowned washing stations (locally known as "factories") operated by the Rungeto Farmers Cooperative Society, established in 1997. Named after a native tree species found in the area, the station serves around 600 smallholder farmers in the Ngariama sublocation, on the fertile red volcanic slopes of Mt. Kenya. Coffee is cultivated alongside bananas and maize, with macadamia and grevillea shade trees helping create a diverse, balanced farming ecosystem. Through the cooperative, farmers also benefit from social welfare initiatives and access to credit for farm inputs, education, and other essential needs.

THE PROCESS Quality control begins with strict hand-sorting of cherries upon delivery. The cherries are then pulped and undergo overnight fermentation in concrete tanks to break down the mucilage. After fermentation, the coffee is washed and graded by density in clean water channels, followed by a final soak. The parchment then moves to raised African beds for sun-drying, typically lasting 7–15 days, with continuous hand-turning and sorting to ensure uniform moisture content, and covered at night and during peak sun to protect quality.

The density-graded channel washing followed by a final soak is the defining step here — it's what builds the clean, juicy redcurrant and cassis character that define this cup.

THE CUP Juicy and fruit-forward — redcurrant and cassis lead, with a purple grape sweetness running throughout. A welcome return for one of Rungeto's standout stations.

Flavour Notes 🍇 Redcurrant 🫐 Cassis 🍇 Purple Grape

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Country of Origin

Kenya, Africa

In this coffee

Bold, juicy and fruit-forward.

  • Cassis
  • Redcurrant
  • Purple Grape

About this origin Kenya’s high elevations, distinctive varieties and carefully managed washing stations produce some of coffee’s most vivid profiles. Expect blackcurrant, grapefruit and berry notes, intense sweetness and a bright, wine-like acidity.

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Coffee Process

Washed

In this coffee

Bold, juicy and fruit-forward.

  • Cassis
  • Redcurrant
  • Purple Grape

How it works The fruit is removed from the coffee seed. Water and fermentation then help clear away the sticky layer before the seed is dried.

Typical influence Washed coffees are often described as clean and bright, with clear flavours, lively acidity and a crisp finish.

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Coffee Varieties

  • Ruiru 11
  • Batian
  • SL28
  • SL34

In this coffee

Bold, juicy and fruit-forward.

  • Cassis
  • Redcurrant
  • Purple Grape

About this variety

Several varieties make up this lot. That can create a layered cup, but their individual flavours cannot be separated honestly after the coffee is combined.

Why this one is different
  • Kenya
  • Kirinyaga
  • 1600-1750 masl
  • Washed

These varieties were grown or combined in Kenya. The producer’s lot details and tasting notes are the best guide to how they work together.

Washed processing can make acidity and variety character easier to read, although fermentation and drying choices still matter.

A little background

The varieties are shown exactly as supplied for this coffee. We do not invent one combined genetic or flavour profile for the group.

Classification Multiple varieties

Technical lineage Each listed variety has its own lineage.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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