Karimikui Washed SL28, SL34, Ruiru 11 & Batian | Kenya
£18.50
- Apricot, Black Tea, Kumquat
Additional information
Coffee Details
- Country of Origin
- Kenya
- Region
- Kirinyaga
- Varietal
- Ruiru 11, Batian, SL28, SL34
- Process
- Washed
- Roast Level
- Medium-Light
- Producer
- Rung'eto Farmers Cooperative Society
- Farm
- Karimikui
- Altitude
- 1700-1900 masl
What to expect
In the cup you can find
Apricot, Black Tea, Kumquat
Overall profile
Tea-like aromas and soft, citric sweetness throughout. Bright, crisp and clear.
Sensory profile
- Acidity
- 2/5
- Body
- 2/5
- Sweetness
- 3/5
- Funk
- 1/3
- Adventurous
- 2/5
About Nomad Coffee
Nomad grew from a roaming London coffee cart into one of Barcelona’s defining specialty roasters. Its work is grounded in close producer relationships, careful sourcing and precise roasting, with open spaces that bring people closer to coffee through tasting and education.
Roaster notes
Kenya — Karimikui Washing Station, Rung'eto Farmers Cooperative Society SL-28, SL-34, Batian & Ruiru-11 (Washed)
Tastes Like — 🍵 Black Tea • 🍊 Kumquat • 🍑 Apricot
DETAILS
- Producer: 2,500+ smallholders, Rung'eto Farmers Cooperative Society
- Washing Station: Karimikui
- Region: Ngariama, Kirinyaga, Kenya
- Varietal: SL-28, SL-34, Batian & Ruiru-11
- Process: Washed (Kenyan Washed)
- Altitude: 1,700–1,900 masl
- Harvest: 2026
- Roast Profile: Filter
INTRO
From Karimikui, a washing station founded in 1953 on the slopes of Mount Kenya. Black tea leads, with kumquat brightness and an apricot sweetness. In the cup: black tea, kumquat, and apricot.
THE PRODUCER
Karimikui is a washing station founded in 1953 in Ngariama, Kirinyaga, on the slopes of Mount Kenya. It belongs to the Rung'eto Farmers Cooperative Society, which groups over 2,500 smallholders. They cultivate SL-28, SL-34, Batian, and Ruiru-11 on plots under one hectare, averaging 300–500 trees per farmer, at 1,700–1,900 masl on fertile volcanic soils.
THE PROCESS
This is a Kenyan Washed process. Cherries are selectively hand-picked and delivered the same day, then floated and visually sorted. They are pulped and fermented for 12–24 hours, washed with clean water, and given an extended 24-hour soak for cup clarity and green coffee longevity. Drying takes place on raised beds with frequent turning, over 7–21 days.
The extended 24-hour soak after washing is the defining step. It's what the station uses for cup clarity and longevity, building the clean black tea and kumquat character behind this cup.
THE CUP
Clean and bright: black tea structure leads, with kumquat brightness through the middle and an apricot sweetness on the finish.
Flavour Notes
🍵 Black Tea 🍊 Kumquat 🍑 Apricot
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