Kenya - Karatu - AB

Origin

• 🇰🇪 Kenya· Kiambu

Tasting notes

Character

• Clean
  50
• Bright
  40

Introducing our latest Fresh Crop Kenya gem... Kenya Karatu AB! Sourced from our pals at Red Fox Coffee Merchants, this double 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. beauty is a sparkling celebration of what makes Kenyan coffee absolutely delightful. Bursting with tropical vibes and luscious sweetness, every sip feels like a little party in your cup. This AB offering is pure joy and whimsy in coffee form playful, bright, and impossible to resist. Snag yours before they're gone! We Taste: Raisin, Berries, Brown Sugar Coffee Info: Region: Kiambu Province: Githunguri Municipality: Gatundu Community: Gitwe Farmer Cooperative Society Ltd Farm Name: Various smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. producers Altitude: 1850-1883 Process: Washed Fermentation: 72 hour process Drying: Raised Beds Lot 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.: SL-28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness. More About Karatu Karatu Coffee Factory is located in Central Province, Thika District in Ndarugu location of Gatundu Division near Gatundu town. It was established in 1965 and rests on 11 acres of land, serving Karatu, Gitwe, Kibiru and Kigaa Villages. In addition to coffee growing, common crops grown are banana and maize. Grevillea or macadamia trees are also planted to provide shade to the growing coffee trees. In line with the rising awareness on the need to conserve the environment, the factory has dug the waste water pits away from the water source, where the waste water is allowed to soak back into the soil. Currently the factory does not engage in waste water treatment. Additionally the society encourages its members to plant trees on their farms. After coffee cherry is harvested, it is brought to the factory and then weighed. Smallholder farmers collect their earnings at that time. Coffee cherry is then sent through a disk depulper removing most of the fruit, and is fermented for 24-hours and then washed once more, bringing the entire process to 72-hours. The time in which parchment coffee dries depends heavily on the climate, ambient temperature, and volume being processed-which could take up to 15 days