Kenya - Karinga AA

Origin

• 🇰🇪 Kenya· Kiambu

Tasting notes

Character

• Clean
  50
• Bright
  40

Tropical Yellow Fruits, Red Berries, JuicyAcidityThe 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. Ship within 1 week after roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. 100% specialty arabica coffee beans only Koppi's coffee beans are at their peak 2 to 3 weeks after roasting Cultivars: 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. Producer: 500 member farmers Origin: Kiambu - Kenya 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. The Karinga washing stationWashing 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. was established in 1983 and is located in the Thika District in the Central Province in Kenya. The washing station sits at an altitude of approximately 1800masl and occupies 5 hectares of land. The Karinga co-operative has around 500 active members with small farms in the surrounding areas. This area is more well-known for tea cultivation but there are great coffee producers in this area as well. The area has red volcanic soil and a high bimodal rainfall pattern averaging about 1500mm annually. At Karinga they are mainly processing SL28 and SL 34 which are making up more than 99% of the volume. After the coffee cherries have been delivered to the co-op they sort them by hand and float them to remove defects. The coffee is then de-pulped and fermented over night. The following day the coffee gets washed and then left to soak under water. Lastly it is carefully rinsed and spread in thin layers on raised drying tables. The factory has implemented environmentally friendly practices, including the construction of five wastewater soak pits located away from the water sources. These allow wastewater to safely percolate back into the soil. Karinga Coop supports local farmers with training and there is access to financing. Brewing Recipe : Filter Brewing ratio 1 : 17 Ground coffee 24g Total water 400ml Water temperature 93ºc Brew time 3 minutes