Nestled at the base of Mount Kenya, the Karimikui Coffee Factory, a vital coffee mill linked with the Farmers Cooperative Society of Rungeto, serves the villages of Githureia, Gituba, and Kiamugumo in Kirinyaga County. Spanning 6 acres, it processes cherries from about 600 smallholder farmers. Thriving in the crimson volcanic soil at altitudes of 1600 to 1700 meters, the coffee plants, primarily SL28 and SL34 varieties, benefit from an annual temperature range of 13°C to 24°C.
 
Cherry selection is meticulous, with handpicked and sorted ripe cherries. The process involves depulping, classification by density, and controlled fermentation for 16 to 24 hours. After thorough washing and another density-based classification, the beans soak in clean water for 16 to 18 hours.
 
The cherries then sun dry on specialized hessian beds for about 20 days, ensuring proper air circulation and preventing undesirable fermentation. During midday and overnight, the beans are covered for protection. Following meticulous parchment removal, the beans undergo size-based sorting and are vacuum-packed for freshness.
The Karimikui Coffee Factory takes pride in its rigorous processing, preserving the beans' exceptional quality from farm to cup.
 
Recommandation : espresso or filter
 
Score SCA : 88.5
 
Moklair Ranking : Grand Cru
 
Traceability : Kirinyaga County, Kenya, 1600m
 
Aromatic profile :
Vanilla, blackberry, ribena, meringue, floral sweet and creamy
 
Acitidty : Medium, bubbly
 
Body : Tea-like
 
Process : Natural
 
Varieties : SL28, SL34, Ruiru11