Karimikui #2405
COFFEE DETAILS
Region: Kirinyaga
Washing Station: Karimikui
Varietal: SL28 + SL34
Process: K72 Washed
Elevation: 1700 - 1900masl
Roast level: 74.4 (W) / 109.3 (G) / △44.9
Roasted for: Filter
Net weight: 200g
CUP PROFILE
Is there anything better than a cup of piping hot tea for those dreary afternoons in the office where all you are doing is watch the minutes tick by? Off the top of my head, there really isn't that much eh?
Except perhaps for a classic washed Kenyan of course. Although this one here is anything but. From the very first sip, you'll understand why this coffee scored an impressive 89.75 points on the cupping table. The aroma of dandelions greets you as you bring the cup to your lips, setting the stage for what's to come. Then, blackcurrants, lemongrass, and lime make their entrance, each note taking its time to shine in a tea-like body with a clean structured acidity to it, tying it all together in one unforgettable experience.
BACKGROUND
Located in Ngariama, Gichugu Constituency of Kirinyaga County, the famed Karimikui washing station is a member of the Rungeto Farmers' Cooperative Society which also comprises of the Kiangoi and Kii washing stations. Founded in 1953, the cooperative currently has 3,507 smallholder members who each own about 1 hectare of land.
Standing between 1700 to 1900 masl, the area is blessed with fertile volcanic soil and an annual rainfall of between 1600 to 1900 mm, which provides a set of ideal conditions for growing coffee. But, not simply content to coast off its favorable location, the cooperative has adopted several initiatives to further improve overall quality and address the issue of environmental sustainability. For example, it has installed easy-to-clean tiles on all wash channel fermentation tanks and organized agronomy training to educate farmers about disease prevention within susceptible varieties.
The cooperative also takes quality control very seriously and has rigorous processes in place to ensure that the coffee produced is only of the highest quality. Once harvested, the ripe cherries are first sorted before being pulped. The parchment is then fermented overnight before being washed and graded into 4 separate tiers. Finally, the beans are then left to dry for 8 to 14 days, culminating in a cup that is complex, clean, and oh-so juicy 👅
(Swipe right on the carousel for breakdown. All scores allocated are from a standardized cupping 7 days post-roast and may not be representative of your final cup.)
COFFEE DETAILS
Region: Kirinyaga
Washing Station: Karimikui
Varietal: SL28 + SL34
Process: K72 Washed
Elevation: 1700 - 1900masl
Roast level: 74.4 (W) / 109.3 (G) / △44.9
Roasted for: Filter
Net weight: 200g
CUP PROFILE
Is there anything better than a cup of piping hot tea for those dreary afternoons in the office where all you are doing is watch the minutes tick by? Off the top of my head, there really isn't that much eh?
Except perhaps for a classic washed Kenyan of course. Although this one here is anything but. From the very first sip, you'll understand why this coffee scored an impressive 89.75 points on the cupping table. The aroma of dandelions greets you as you bring the cup to your lips, setting the stage for what's to come. Then, blackcurrants, lemongrass, and lime make their entrance, each note taking its time to shine in a tea-like body with a clean structured acidity to it, tying it all together in one unforgettable experience.
BACKGROUND
Located in Ngariama, Gichugu Constituency of Kirinyaga County, the famed Karimikui washing station is a member of the Rungeto Farmers' Cooperative Society which also comprises of the Kiangoi and Kii washing stations. Founded in 1953, the cooperative currently has 3,507 smallholder members who each own about 1 hectare of land.
Standing between 1700 to 1900 masl, the area is blessed with fertile volcanic soil and an annual rainfall of between 1600 to 1900 mm, which provides a set of ideal conditions for growing coffee. But, not simply content to coast off its favorable location, the cooperative has adopted several initiatives to further improve overall quality and address the issue of environmental sustainability. For example, it has installed easy-to-clean tiles on all wash channel fermentation tanks and organized agronomy training to educate farmers about disease prevention within susceptible varieties.
The cooperative also takes quality control very seriously and has rigorous processes in place to ensure that the coffee produced is only of the highest quality. Once harvested, the ripe cherries are first sorted before being pulped. The parchment is then fermented overnight before being washed and graded into 4 separate tiers. Finally, the beans are then left to dry for 8 to 14 days, culminating in a cup that is complex, clean, and oh-so juicy 👅
(Swipe right on the carousel for breakdown. All scores allocated are from a standardized cupping 7 days post-roast and may not be representative of your final cup.)
COFFEE DETAILS
Region: Kirinyaga
Washing Station: Karimikui
Varietal: SL28 + SL34
Process: K72 Washed
Elevation: 1700 - 1900masl
Roast level: 74.4 (W) / 109.3 (G) / △44.9
Roasted for: Filter
Net weight: 200g
CUP PROFILE
Is there anything better than a cup of piping hot tea for those dreary afternoons in the office where all you are doing is watch the minutes tick by? Off the top of my head, there really isn't that much eh?
Except perhaps for a classic washed Kenyan of course. Although this one here is anything but. From the very first sip, you'll understand why this coffee scored an impressive 89.75 points on the cupping table. The aroma of dandelions greets you as you bring the cup to your lips, setting the stage for what's to come. Then, blackcurrants, lemongrass, and lime make their entrance, each note taking its time to shine in a tea-like body with a clean structured acidity to it, tying it all together in one unforgettable experience.
BACKGROUND
Located in Ngariama, Gichugu Constituency of Kirinyaga County, the famed Karimikui washing station is a member of the Rungeto Farmers' Cooperative Society which also comprises of the Kiangoi and Kii washing stations. Founded in 1953, the cooperative currently has 3,507 smallholder members who each own about 1 hectare of land.
Standing between 1700 to 1900 masl, the area is blessed with fertile volcanic soil and an annual rainfall of between 1600 to 1900 mm, which provides a set of ideal conditions for growing coffee. But, not simply content to coast off its favorable location, the cooperative has adopted several initiatives to further improve overall quality and address the issue of environmental sustainability. For example, it has installed easy-to-clean tiles on all wash channel fermentation tanks and organized agronomy training to educate farmers about disease prevention within susceptible varieties.
The cooperative also takes quality control very seriously and has rigorous processes in place to ensure that the coffee produced is only of the highest quality. Once harvested, the ripe cherries are first sorted before being pulped. The parchment is then fermented overnight before being washed and graded into 4 separate tiers. Finally, the beans are then left to dry for 8 to 14 days, culminating in a cup that is complex, clean, and oh-so juicy 👅
(Swipe right on the carousel for breakdown. All scores allocated are from a standardized cupping 7 days post-roast and may not be representative of your final cup.)