#2 Kenya AB Karimikui

#2 Kenya AB Karimikui

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179,00 kr
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Creamy mouth-feel and sweet berries: it's what we like to have in a Kenyan coffee! We are happy to introduce this juicy and balanced coffee. It's great for filter coffee!

 

The Karimikui Coffee Factory was established in 1966. It rests on six acres of land serving the villages of Githureia, Gituba and Kiamugumo. Currently it is affiliated with the Rungeto Farmers Cooperative Society (FCS), in an area where most smallholder farmers are growing tea, not coffee. The rich red volcanic soil is ideal for coffee growing, with year round temperatures between 13C and 24C. There are two rainy periods: the long rains between March and May and the short rains between October and December. Farmers here mainly grow SL28 and SL34, accounting for 99% of total production. Occasionally farmers grow small quantities of Ruiru 11 plants.

The factory receives assistance from Coffee Management Services (CMS). This group's long term goal is to increase coffee production through farmer training, ready access to inputs, Good Agricultural Practice seminars, and providing the most current printed materials on sustainable farming. CMS strongly believe in establishing a transparent, trust based relationship with smallholder farmers, helping to support sustained industry growth throughout the country, and continuing to elevate the standards of quality coffee produced in Kenya.Varietals: The smallholders mainly grow SL 28 and SL 34.

Processing:
Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. A disc pulping machine removes the skin and pulp. The coffees are graded by density in to 3 grades by the pulp­er. Grade 1 and 2 go separately to fermentation. Grade 3 is considered low grade. The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffees are washed and again graded by density in wash­ing channels and are then soaked under clean water from the local stream for 16-18 hours.

Drying: Sun dried up to 21 days on African drying beds. Coffees are covered in plas­tic during midday and at night.

 

Origin: Kenya, Kirinyaga, Karimikui
Origin type: Cooperation

Variety: SL-28, SL-34, Batian, Ruiru 11
Processing: Fully washed

Altitude:  1650 m.a.s.l.

Crop year: 2020/2021
Number of members: 600