This coffee from the prestigious AA grade offers an exceptionally intense flavor profile that blends the wildness of Kenya’s nature with deep sweetness. In the cup, you’ll be immediately captivated by fresh notes of passionfruit and cooked currants, accompanied by rich flavors of caramel and burnt sugar. The overall impression is defined by a distinct and lively tartaric acidity that seamlessly blends with syrupy sweetness, leaving a clean and juicy sensation on the palate. This is a micro-lot that will satisfy even the most discerning lovers of complex, fruity filter coffees.
The beans ripen in the fertile lowlands at the foot of Mt. Kenya at an elevation of 1,770 meters. This region in the Nyeri district is the historic heart of Kenyan coffee production thanks to its rich volcanic soil and fresh mountain water. Behind the production are 513 active cooperative members, each of whom cultivates an average of just 300 coffee trees on small plots where they also grow bananas, corn, and macadamia nuts alongside coffee. Furthermore, the Karindundu processing station actively supports these small-scale farmers in sustainability and modern agricultural methods. This lot is a unique blend of the renowned SL28 and SL34 varieties, complemented by Batian and Ruiru 11, which together create the unmistakable character of the Nyeri region.
The coffee’s exceptional clarity and brightness result from traditional Kenyan washed processing, which includes a unique soaking step. After being hand-picked, the cherries are hulled and then fermented overnight in concrete tanks. Following a thorough washing in water channels, a specific phase follows in which the beans rest under clean water in tanks for 12 to 72 hours, which locks in their aromatic intensity. The entire process concludes with slow drying on raised African beds until the beans reach optimal moisture content. It is precisely this meticulous care at every stage of processing that accounts for the silky texture and clarity that Kenya Karindundu offers in the cup.