Kenya - Rungeto Karimikui AA

Kenya - Rungeto Karimikui AA

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Tasting guide:

Stewed Plum - Rosehip


Origin: Kirinyaga, Kenya

Farmer: Smallholders

Altitude: 1650 masl

Varieties: SL-34, SL28, Batian, Ruiri 11

Process: Double Washed

Fermentation Time: 16-24 Hours Under Cover

Soaking Time: 16-18 Hours

Drying Method: Raised Beds

Drying Time: 21 Days


From Apex Coffee Imports: "The Karimikui factory is located at a high altitude in an area where tea is more commonly grown than coffee. It is a member of the rungeto FCS, a cooperative that is known for producing some of the highest performing coffees in Kenya. Hundreds of smallholders deliver ripe cherries to this station every year where the factory team manually sorts them before production. Selected cherries are depulped and graded before the coffees undergo a period of dry fermentation in tanks. After fermentation, the coffees are washed in clean channels. A period of soaking (second wash) occurs shortly after to ensure the development of flavours can reach its full potential. In the final stage, the coffees are placed on raised beds to dry where they get covered with plastic throughout the hottest part of the day and overnight. Workers periodically rotate the coffees at this stage to ensure the coffees dry evently. the final cup is incredibly sweet, intense, and reminiscent of black currant and sweet citrus. It is the nutrient-dense soil in this area paired with immaculate processing method used at this factory that make this coffee consistently high performing year after year."