K A R I M I K U I

KENYA (WASHED PROCESS)

Karimikui is a prominent washing station operated by the Rungeto Farmers Co-

operative Society est 1997. The station is named after a local tree species found in the area. It serves approximately 600 small-scale farmers in the Ngariama sub-location who cultivate coffee on the fertile, deep red volcanic slopes of Mt. Kenya. These farmers typically manage diverse plots, growing bananas, maize, and shade trees like Macadamia and Grevillea alongside their coffee to maintain a balanced ecosystem. Through the Rungeto cooperative, members benefit from social welfare programs and a credit scheme for farm inputs and education.

Quality control begins with strict hand-sorting of cherries upon delivery. The cherries are then pulped and undergo an overnight fermentation process in concrete tanks to break down the mucilage. After fermentation, the coffee is washed and graded by density in clean water channels, followed by a final soak. The parchment is then moved to raised African beds for sun-drying. The drying stage typically lasts between 7 and 15 days, where the coffee is continuously hand-turned and sorted to ensure uniform moisture content.

Flavours - Rhubarb, raspberry, peach and honey