Over deze koffie
This coffee comes through our friends at Sucafina. We usually buy Kenyas through Caffenation. This Karimikui AB is an amazing example what great agricultural skills can result in. Also the Rung’eto coop makes sure the farmers get paid for their hard work. A truly delicious Kenya coffee, with great blackberry and blueberry notes and hibiscus finish.
Karimikui Factory is owned and operated by Rung’eto Farmer Cooperative Society (FCS). 2,591 farmers delivering to the station cultivate coffee at 1,600 to 1,700 meters above sea level. They grow SL28, SL34 and Ruiru 11 varieties and deliver ripe, red cherry to the station. Farmers delivering to Karimikui cultivate primarily SL28, SL34 and Ruiru 11 in small coffee gardens that are, on average, smaller than 1 hectare. ‘SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They soon became the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximize scarce water resources and flourish even without irrigation. They are cultivated with a serious eye to sustainability and Good Agricultural Practices, with minimal environmental impact where possible. Ruiru 11 is a new variety known for its disease resistance and high yields. It also starts yielding fruit after just 2 years.
Smallholders selectively handpick only ripe cherry and deliver it to Karimukui Factory. At intake, the Cherry Clerk oversees meticulous visual sorting and floating, accepting only dense, ripe cherry. After intake, cherry is pulped and fermented for approximately 12 to 24 hours. Following fermentation, coffee is washed in clean water and soaked for 24 hours. After soaking, parchment is laid to dry on raised beds. Workers rake parchment frequently to ensure even drying. They cover drying parchment during the hottest time of day, to maintain slow, even drying and at night, to shelter parchment from moisture. It takes approximately 7 to 14 days for parchment to dry.
