On the slopes of Mount Kenya, the smallholder farmers of the Rungeto Farmer’s Cooperative Society cultivate coffees known for their intensity, clarity, and vibrant fruit character. At the Karimikui factory — established in 1966 and serving the villages of Githureia, Gituba, and Kia Mugumo — generations of farmers contribute cherries grown at 1600–1800 masl in rich volcanic soil.
Carefully processed through traditional Kenyan washed methods — including overnight fermentation, thorough washing, and slow drying on raised beds for up to two weeks — this lot expresses the region’s unmistakable profile.
In the cup, expect a bright and elegant expression of Kenya, with notes of raspberry, blackcurrant jam, and cane sugar, supported by the classic varieties SL-28, SL-34, Ruiru 11, and Batian.
A coffee that showcases the precision of Kenyan processing and the dedication of the farmers behind Karimikui.
