Karatina – Filter
SWEET FLORAL / DRIED BERRIES / ALMOND
About This Coffee
|Varietal:||SL 28, 34 & Ruiru|
|Region:||Nyeri, Central Province|
|Altitude:||5300- 5600 ft|
|Farmer:||Barichu Cooperative Society, Karatina|
In the cup
Vibrant and juicy, loaded with intense sweetness. A perfect Kenyan!
Coffees from rich volcanic soils of Kenya, particularly from Nyeri county are our favourites. Following the series of Konyu, Kiambara and Gachatha, this is fourth consecutive year that we are bringing you once again a coffee from Nyeri county.
We received 21 samples and as always, every sample was delicious but this peaberry from Karatina coffee factory had an edge. This full bodied, jammy coffee is absolutely vibrant with sweet tanginess of orange, black currants & black berries. Sweet-floral aromatics linger on your palate with a clean finish. An absolute delight!
Kenyan coffees are gold standards in terms of quality and the impeccable quality control during harvest, washing, drying, curing and packaging always stands out. It is a delight to roast these coffees and every barista/ home brewer pauses to admire the uniformity of roast that translates into a complex sweet candy like cup.
We love Indian coffees but when these brothers from mother Africa walk in, we can simply bow in awe. There has to be some reason that we air lift these wonderful coffees and pay 100 percent duties on cost and freight of these already expensive top grade specialty coffees. Not to mention the struggles to get it cleared through ever harassing plant and quarantine department. But we believe that certain things are worth trying hard for and this coffee certainly is one.
You can enjoy it very much on French Press or Moka Pot, both with and without milk.
About The Farm
Karatina Factory is part of Barichu Cooperative Society.
Karatina is located in Mathira division near Karatina town in Nyeri County, the southern part of the famous Mt. Kenya and part of the Barichu Cooperative Society with about 1,450 small-scale farmers. The cherries are fully washed with fresh river water from Ragati River and sundried on raised beds.
This region is blessed with red-volcanic soil that infuses it with all the mineral and organic goodness necessary for optimum production. It experiences an annual rainfall of 1,100mm at 1,650m above sea level. In addition, it enjoys cool temperatures of 13-26°C.
After pulping, the coffee is fermented overnight to break down the sugars, before traveling through channels to the soaking tank where the coffee is carefully cleaned, soaked and spread out on the raised drying tables.
Time on the drying tables depends on climate, ambient temperature and total production volume undergoing processing. Drying can take from 7 to 15 days in total. Continuous sorting and hand turning of the parchment takes place throughout the drying process.