Karimikui AA

At a soaring altitude of 1,650 masl, the Karimikui Factory is known for its exceptional production within the greater Rungeto Farmers Cooperative Society in Kenya.

Each lot at Karimikui contains hand-picked cherries from hundreds of smallholder farmers from the surrounding hills. The cherries are sorted to ensure only the ripest make it into production. Once sorted, the skin and pulp are meticulously removed. The coffee is then separated by density into three grades. Only the highest qualities (Grades 1 and 2) then undergo the fermentation process, while Grade 3 is set aside as a lower grade. The selected coffee is fermented for 16 to 24 hours under cover, which helps develop the bright acidity and refined sweetness. The parchment is then washed and graded to be sorted again. Finally, the beans are washed with clean water from a nearby stream for 16 to 18 hours and dried on raised bed for 21 days.

This cup of coffee will be almost sparkly on your tongue, it reminds us of root beer, with cranberries and hibiscus flavours.

List of producers:
600 small producers