This microlot from the Karimikui factory in Kirinyaga is a fruit-forward showpiece—bursting with passion fruit and cooked plum, rounded by a hint of cola and a cacao finish. Grown at 1,600–1,900 masl and processed with Kenya’s signature soak-wash method, it delivers that crisp, juicy sparkle we love in high-grown Kenyan coffees.
Origin & Producer
Factory: Karimikui (Rung’eto FCS), Kirinyaga, Kenya. The cooperative planted its first trees in 1953 and today serves thousands of smallholders across three wet mills (Kii, Karimikui, Kiangoi).
Process
Washed with Kenya’s signature soak: ripe cherry is depulped same day, fermented 24–48 hours, washed in channels, then soaked underwater 12–72 hours before raised-bed drying. This method amplifies that trademark Kenyan sparkle.
