-Crisp and Clean, brilliant acidity and lots of fruity tones and almond.
Kenyan coffee deserves its own category in the coffee world. There is good reason why many of the most experienced coffee fanatics in the industry call Kenya their favorite: It’s a unique and flat-out spectacular coffee! Why is it so great? A near-perfect synergy of altitude, latitude, botany and processing tradition is the most logical answer.
The country’s location smack on the equator and the exceptional altitudes (up to 2100 meters in some regions) give Kenyan farmers an advantageous climate for producing top coffees. The SL-28 and SL-34 cultivars that have been planted there are known to produce coffees with compelling aromatic and acidic qualities.
The Karimikui coffee comes from the Rungeto Coffee Farmers Cooperative Society which was established in the early fifties. They’ve since grown to over 3,500 farmers in total and are operating three separate washing stations near to Mt. Kenya. This particular lot was one of the favorites we cupped from anywhere in Kenya this year.
The Variety is a classic SL-28 and SL-34 mixture, picked at an altitude of 1600-1900 masl in between November and January.