Kenya - Karimikui AA

Origin

• 🇰🇪 Kenya

Tasting notes

Character

• Clean
  30

Producer: Rung'eto Farmers Cooperative Society Farm: Karimikui Wet MillWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. Location: Mukurwini, Nyerni Country VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: SL28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness., SL34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup., Batian, Ruiru 11 Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Altitude: 1,650 masl Fermentation ▪ ▫ ▫ ▫ ▫ Sweetness ▪▪▪ ▪ ▫ AcidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. ▪▪▪ ▪▫ Roast ▪ ▪▫▫▫