Kenya offering of prized SL-28 and SL-34 varietals
Complex acidity with honey-kissed florals
Karimikui (kar-E-me-KU-E) is a part of the Runget'o Cooperative Society, together with Kii and Kiangoi factories. All three factories, or wet mills, were built in the 1970s. The Karimikui lot alone has 1,400 registered smallholder farmers. Each producer has farms that may only be able to produce a few bags per year, thus a cooperative is formed with surrounding neighbors in order to market and sell the coffee on the community's behalf. Runget'o gathers over 4,300 active producers, and nearly 45% of those are female. Management of the cooperative is 7 committee members elected by the farmers. The committee is 2 representatives from each factory, and the 7th member must be female, rotating from each of the three washing stations.
Runget'o prides themselves on ensuring their community members deliver only red and mature cherries.The cherry price paid to the farmers is directly linked to cup quality in Kenya's model, so higher quality equals higher price paid. At factory, cherries get pulped and ferment for approximately 24 hours. After fermentation, coffee is then soaked in tanks full of water and washed in channels. Still in the washing state, coffee is graded and sorted, and any remaining sun-optimal cherries are removed and processed separately. Coffee is sun dried on raised tables and drying can take 2-3 weeks. At night and during the hottest periods, parchment is covered so that drying is even. Dry parchment is then delivered to a centralized dry mill to be processed, screened, and marketed at the weekly auctions in Nairobi, or sold directly to customers from the cooperative.
We love this Kenya for its complex flavor, floral aromatics, and jammy mouthfeel. We encourage paper filtered, by-the-cup pour over methods to get the most articulate brews of this full and complex coffee. Dial-into grapefruit, blackberry jam, and honey by starting with a 1:17 brew ratio, filtered water at 208-209F, a medium grind (Kenyas like to be ground coarser than their similarly-roasted peers), and a 3-3.5 minute brew cycle.