Karimikui

£14.00

£45.00

Kicking off our Kenyan debuts is the Karimikui from the Rung’eto FCS. It’s bright and juicy, so basically a banger.

Delivery Details

Orders received by 9am Monday / Thursday will be dispatched by Wednesday / Friday with Royal Mail Tracked 24 (or with DPD if over 2kg). Tracking information will be sent to the email and mobile provided at checkout on dispatch.

Our Packaging

Our 250g and 1kg bags are made from 83% post-consumer recycled material and are fully recyclable, including the valve and zipper.

Please put the entire bag in soft plastic recycling (LDPE - Plastic #4) along with plastic bags, bread wrappers and any other plastic film.

If you don't have your own kerbside LDPE recycling collection, you can find your nearest LDPE recycling point here.

We long to have a clean washed Kenyan on our offer list all the time but, alas, we work seasonally as much as possible, and waiting makes us appreciate these beautiful coffees all the more when they return.

Origin

Githure, Kirinyaga
Country

Kenya
Altitude

1,600-1,800 MASL
Process

Washed AA
Variety

SL28, SL34, Ruiri 11, Batian
Notes

Earl Grey Tea, Lemon Curd, Grapefruit

So what makes this one special? Karimikui has built a reputation for producing some of Kenya’s most consistently high-quality, complex and flavour-dense coffees. The factory is owned and operated by the Rung’eto Farmers Cooperative Society (FCS), established in 1997. Over 600 farmers deliver to the station, farming the deep red volcanic slopes of Mt. Kenya in Ngariama, Kirinyaga County, at 1,600 to 1,800 metres above sea level. Through the cooperative, members can access social welfare support and credit schemes for farm inputs and education, which strengthens both their livelihoods and the quality of the coffee.

Smallholders selectively handpick only ripe, red cherry and deliver it to the factory. A Cherry Clerk oversees meticulous visual checks and floating, accepting only dense, ripe cherry. The cherry is then pulped and fermented in parchment for approximately 12 to 24 hours. After fermentation, the coffee is washed in clean water, graded into five densities and soaked for 24 hours.

The parchment is then laid to dry on raised beds, where workers rake it frequently to ensure even drying. It is covered during the hottest part of the day to keep drying slow and even, and again at night to shelter it from moisture. Drying takes approximately 7 to 14 days. At the dry mill, the coffee is sorted again by size, and this lot is the AA separation.

We first selected this coffee in 2024 at a cupping held by Nordic Approach. By happy accident, in a blind cupping of around 20 Kenyan coffees, every coffee we chose came from a Rung’eto washing station (Karimikui, Kiangoi and Kii). Since then, we’ve been lucky enough to revisit these coffees a few times, and we hope to keep returning to them.