Karimikui AB - Kenya

CITRUS, CURRANT

WHERE AND WHO

The Karimikui factory is situated in Ngairiama, within the Gichugu division of the Kirinyaga district, Central Province. It is one of three factories that make up the esteemed Rungeto Farmers Coop Society, along with Kiangoi and Kii. Founded in 1953, the Rungeto Farmers Coop Society brings together over 3000 members. Each smallholder has plots of around one hectare of land for coffee cultivation. The region surrounding the Karimikui factory boasts fertile, nutrient-rich red volcanic soil, which provides an ideal foundation for coffee growth. The combination of fertile soil, high altitudes, and abundant rainfall contributes to the unique terroir of the Karimikui factory's coffee, thus shaping a distinctive flavor profile.

FROM THE CHERRY TO THE BEAN

Once the manual harvesting process is completed, the cherries are transported to the washing station where they undergo further selection to remove damaged cherries, foreign materials, and to ensure uniformity in the harvest. This is followed by the pulping process and a short fermentation of 16-24 hours. The cherries are then washed again to eliminate any residual mucilage. Drying occurs naturally on raised shaded beds and lasts for a period between 10 and 18 days, depending on climatic conditions.

ABOUT THE VARIETY

SL14&SL28

Both the varieties have a very good cup potential, but very susceptible to coffee berry diseases. Originally both of them were selected in Kenya by the Scott Agricultural Laboratories in the late 1930s. The SL28 is Bourbon – related and was considered the best breeding selection of the time because is drought resistant. SL14, instead, is Typica – related and is adopted in areas with good rainfall. Both of the variety express their best potential at 1200 meters above the sea or superior altitude.