Roast Level: Light
Aroma: Passion Fruit, Peach, Maple Syrup
Flavor: Peach, Passion Fruit, Guava, Cranberry, Maple Syrup
Acidity: Orange, Lemon Juice
Body: Juicy
Finish: Lime, Thyme, Molasses
Farm: Karinga Factory and Gitwe Farmers Cooperative Society
Region: Kiambu
Altitude: 1840 MASL
Varietals: Batian, SL28, SL34, Ruiru 11
Harvest: November - January
Production Method: Washed
We always keep an eye out for excellent Kenyan coffees. This was one of the standouts on our cupping table this cycle. Cranberry, passion fruit, and peach give way to a molasses/maple syrup finish with just a hint of thyme. If you enjoy Kenyan coffee - and it can be polarizing - this is a great representation of the origin.

Gitwe Farmers Cooperative Society operates the Karinga Factory, which was founded in 1983. There are about 650 contributing members who deliver cherry to the factory, each growing coffee alongside beans and corn on about 1 hectare each.

The farmers bring their cherry to the factory for sorting and processing as soon as it is picked: The coffee is depulped, then fermented for 12–24 hours before being washed four times and spread on raised beds for 8–13 days. The factory has partnered with Coffee Management Services (CMS) in an attempt to increase production, but growth has been somewhat slow because of the local emphasis on growing tea in place of coffee.

KENYA KARINGA AA - WHOLESALE