Kenya Karimikui AA
Established in 1966, Karimikui is one of three wet mills in Kirinyaga that comprise the Rung’eto Farmer’s Cooperative Society. Over 600 smallholder members on Mount Kenya’s southern slopes, an area rich with acidic, red volcanic soil, contribute to Karimikui.
The coffee here undergoes labor-intensive processing with two stages of fermentation which involves both wet and dry processing method. Each batch takes up to 72 hours to process, longer than normal and in between fermentations the coffee is rinsed of excess organic matter under the clean water of Nyamindi river and is left to soak for 16 to 20 hours before being dried on raised beds. Each batch is a carefully tendered through a delicate process.
We roast this coffee for filter and you can expect to find the aroma of hibiscus and the refreshing taste of raspberry, tropical fruit sweetness and sweet vanilla finish.