Kenya — Karinga Washing Station Domestic Varieties Peaberry (Washed)

Tastes Like — 🍒 Juicy Fruit • 🍷 Winey Acidity • 🫐 Rich & Dark

DETAILS

• Station: Karinga Washing Station
• Region: Kiambu County, Kenya
• Varietal: Domestic Varieties (Peaberry)
• Process: Washed
• Altitude: 1,840 MASL
• Drying: 22 days on raised beds
• Collection: Core Collection
• Size: 200g

INTRO

A peaberry lot from the Karinga Washing Station in Kiambu County — a classic and full expression of Kenyan coffee at its finest, from rich red volcanic soils and the celebrated domestic varieties that have defined this origin's global reputation. Juicy, rich, and winey, with the unmistakable character that only the best Kenyan washed coffees deliver. In the cup: juicy fruit, winey acidity, and a rich, dark berry depth.

THE PRODUCER

Karinga Washing Station is located in Kiambu County — one of Kenya's most historically significant and respected coffee-growing regions, on the fertile volcanic slopes surrounding Nairobi. The station processes cherry from surrounding smallholder producers farming the domestic varieties — SL28, SL34, Ruiru 11, and Batian — that have formed the backbone of Kenya's specialty identity for decades.

SL28 and SL34, developed by Scott Agricultural Laboratories in the 1930s, are responsible for the bold berry acidity, full body, and complex fruit character that define Kenya's finest lots. Ruiru 11 and Batian, developed by the Coffee Research Institute of Kenya for disease resistance, contribute additional sweetness and structural complexity. At 1,840 MASL in Kiambu's cool, mineral-rich growing environment, these varieties produce the deep sweetness, vibrant acidity, and juicy, rich mouthfeel that have made Kenyan coffee so internationally celebrated.

This peaberry separation — the naturally occurring single, rounded bean that forms when only one seed develops inside the cherry rather than the usual two — is prized for its concentrated sweetness and vibrant character, qualities that are fully evident in this lot's rich, juicy, and unmistakably Kenyan profile.

THE PROCESS

The Washed process at Karinga involves:

🍒 Hand-picking — Cherries selectively harvested at peak ripeness by surrounding smallholder producers 🔧 Pulping — Outer skin removed before fermentation 🧪 Fermentation — Beans fermented to break down remaining mucilage 💧 Washing & soaking — Thoroughly washed and soaked in clean water — a classic Kenyan step that builds brightness and clarity ☀️ Raised-bed drying — Dried on raised beds for 22 days to optimal moisture content 🔍 Peaberry separation — Screen-sorted to isolate the naturally rounded peaberry beans as a distinct lot

The 22-day raised-bed drying is the defining step — a patient, extended drying period that allows the concentrated sweetness and winey fruit character of the peaberry beans to develop fully and evenly, producing the juicy, rich mouthfeel and vibrant acidity that define this classic Kenyan expression.

THE CUP

A classic and richly expressive washed Kenyan peaberry from one of Kiambu's most respected washing stations — juicy fruit brightness, a rich and deep berry character, and a winey acidity that is unmistakably Kenyan. Grown on volcanic soils, washed with care, and dried with patience. Kenya at its most elemental.

Flavour Notes

🍒 Juicy Fruit 🍷 Winey Acidity 🫐 Rich & Dark