Kenya | Karumandi Kirinyaga (2018) | Washed

Origin

• 🇰🇪 Kenya· Kirinyaga

Tasting notes

Character

• Clean
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Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Bright citrus 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., currant, berries & caramel Region: Kirinyaga Varietals: SL28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness., Ruiri 11 & SL34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup. Processing: Fully 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. & Sundried Cherry is pulped, fermented and washed removing all the sticky mucilage. This creates a vibrant, sweet, and clean cup. Karumandi was named after the many moles that were found in that area. The Baragwi Farmers Cooperative Society processing plant opened its’ doors in 1961. The factory is enroute to the Kemweti Castle where Queen Elizabeth II stayed before Kenya’s independence. This coffee is washed with fresh river water and then sundried on African raised beds. The same water is used for pulping multiple times during the day through a recycling process, enabling them to significantly reduce water consumption.