Kenya Karinga from Tim Wendelboe Roasters delivers an intensely fruity cup with pronounced notes of blackcurrant, rosehip, and delicate flowers, supported by a refreshing, sparkling acidity. The coffee is lightly roasted for filter brewing and excels in both pour-over methods and batch brew whenever you want to treat yourself to a clean, distinctive yet elegant cup that you will never tire of.
This coffee comes from the Kiambu region of Kenya, where several small farmers work together to supply their cherries to the Karinga washing station. The farms are located at an altitude of around 1,900 meters above sea level, where the cooler climate slows down the ripening of the cherries and helps to develop a distinctive sweetness, acidity, and complexity of flavor. Thanks to the combination of high altitude, rich soil, and years of working with traditional Kenyan varieties, Karinga has long been one of the standout lots that Tim selects in Kenya—intense, juicy, and beautifully clean.
The SL28, SL34, Ruiru 11, and Batian beans are first sorted after being hand-picked, then pulped on a disc depulper and left to ferment "dry" in concrete tanks for about 12-16 hours until the slimy layer of pulp breaks down. This is followed by thorough washing in clean water, separation by density, and slow drying on raised African beds for approximately 10–14 days, with regular turning and covering during the hottest part of the day and at night. This washing process gives Karinga its typical purity, bright fruitiness, and precisely defined tones of blackcurrant and rosehip, which stand out beautifully in the cup.