The Karimikui Coffee Factory -being the name that in Kenya indicates a processing mill - was founded on a 6-acre site situated in Ngairiama, within the Gichugu division of Kirinyaga district, Central Province. It is one of the three factories that constitute the esteemed Rungeto Farmers Coop Society, alongside Kiangoi and Kii.

Established in 1953, the Rungeto Farmers Coop Society has grown to include approximately 3507 dedicated members. Each smallholder member is allocated around a hectare of land for cultivating coffee alongside vegetable crops to support their families.

The rich and red volcanic soil is ideal for growing coffee between 1600 and 1700masl, with an annual temperature ranging from 13°C to 24°C. The farmers here mainly grow SL28 and SL14 varieties, which represent 99% of the total production.

The cherries, picked strictly by hand, are hand sorted to eliminate those over- or under-ripe before they go into production. Firstly, a disk depulper removes skin and mucilage. The beans are then classified by density and fermented for 16 to 24 hours under shade. Once the fermentation is completed, they are washed, classified again by density, and finally soaked in clean water for 16–18 hours.

The beans are then dried under the sun for about 20 days over hessian beds (cloth beds that ensure proper air circulation below the beans to avoid unwanted fermentation) and covered at midday and overnight. Once the parchment is removed, the beans are classified by size and vacuum packed to ensure freshness and protect them until roasting.

The combination of fertile soil, high altitudes, and ample rainfall contribute to the unique terroir of the Karimikui factory's coffee, ultimately shaping its distinct flavors and characteristics. The smallholder farmers within the cooperative take pride in their meticulous cultivation practices, which harness the natural resources of the region to produce exceptional coffees.

In the cup: this coffee is bright and succulent, sweet and complex, with notes of citrus,  apple, light caramel, black currant and subtle floral notes. We have developed a dedicated, gentle and respectful profile for filter extractions.

Minimum resting period: 7 days for filter roast.