We bought this beautiful coffee from Kenya last year and also went to visit the Karinga wet mill in November during my trip to Kenya. This coffee is grown at around 1900 masl in Kiambu where the climate is cool and makes the coffee ripen slower and develop more flavour, sweetness and acidity. Most of the members who sell their coffee cherries to this wet mill grow mainly the SL28 cultivar and have not been planting the hybrids Batian and Ruiru 11. The SL28 cultivar is famous for it’s fruity flavour and high quality. It also has less problems with leaf rust at this altitude and produces well and that is why the farmers have continued to grow this cultivar. For me this coffee was a standout while I was buying coffees in Kenya last year and it still tastes super intense. Not only does it show the classic rose hip and black currant flavours, but you can also get hints of goose berries and rhubarb. It is a very complex coffee that displays layers of flavour as it cools, so make sure you enjoy this coffee at vairous temperatures.
Black currants & rosehips
Several smallholders farmers
SL28 & SL34
The coffee is hand picked by the farmers and their families. After delivering the coffee to the wet mill the good coffee cherries are separated from the inferior ones. The cherries are depulped and graded by using an old disc de-pulper that uses water and gravity to sort dense beans from less dense beans. The beans are dry fermented for about 12-16 hours over night. After fermentation the coffee is washed and graded in the morning before it gets dried on african elevated drying tables, where defect parchment coffee gets sorted out. The coffee is dried to a moisture between 10-12% and stored in conditioning bins before delivery to the dry mill. The coffee is vacuum packed before it is shipped to Norway.