Kenya Karinga AA

In the green highlands of Kiambu County, Karinga Factory serves as the processing hub for four neighboring villages: Kimaruri, Kariungu, Gachuha, and Mugalwa, under the Gitwe Farmers Co-operative Society.
Around 500 active smallholder farmers contribute to this community-run station, many of whom also grow tea alongside coffee, making Karinga uniquely situated within a tea-producing zone. Coffee here is processed using Kenya’s signature double fermentation and soak method- a meticulous workflow that brings out exceptional clarity and complexity. After hand-sorting, the cherries are pulped, fermented overnight, then washed, soaked, and dried slowly on raised beds with frequent turning until ideal moisture levels are reached. The parchment is then rested before heading to the dry mill for final preparation. Karinga exemplifies the precision and care that define Kenya’s finest coffees. From attentive smallholder practices to expert processing, each lot reflects a balance of tradition, innovation, and the vibrant agricultural rhythm of the region.

KENYA WASHED PROCESS:
After the coffee cherries have been picked, the cherries are depulped (skin removed) or demucilaged (skin and pulp removed).
The coffees are typically then held in “fermentation tanks” for 24 hours, allowing for a gentle controlled fermentation to cause any remaining pulp to separate from the beans. Fermentation may occur from the moment of harvest until the seeds reach an inhospitable moisture content for them (11% moisture).
After 24-hours, coffee is agitated thoroughly, then fermented a second 24-hours.
After this second day, the fermented water and remaining coffee pulp on the bean are washed off with clean water and soaked again overnight. This step is thought to encourage the coffee bean to germinate again, which contributes to extra sweetness and complexity.
The beans are finally dried for up to 21 days on raised beds until the ideal moisture content is reached.
Typically washed coffees have clean, articulate flavors; caramel or sugary sweetness; a wide spectrum of fruit acidity depending on other factors; capable of bright, crisp notes.

SL28 is among the most well-known and well-regarded varieties of Africa. It has consequently spread from Kenya, where it was originally selected in the 1930s, to other parts of Africa (it is important in Arabica-growing regions of Uganda, in particular) and now to Latin America. The variety is suited for medium to high altitudes and shows resistance to drought, but is susceptible to the major diseases of coffee. SL28 is notable for its rusticity—a quality meaning that it can be left untended for years or even decades at a time, and then return to successful production. There are SL28 trees in many parts of Kenya that are 60-80 years old and still productive

SL34 is one of Kenya’s traditional coffee varieties, selected in the 1930s by Scott Agricultural Laboratories for its ability to perform well in high-altitude growing regions. Alongside SL28, it has become closely associated with Kenya’s reputation for exceptional washed coffees. SL34 is valued by producers for its resilience in challenging conditions and its role in preserving the classic genetic heritage behind many of Kenya’s most respected lots.

For filter brewing, a good starting point that we use:

V60 / flat-bottom filter

Coffee: 15 g
Water: 250 g
Ratio: 1:16.7
Water: 92–94°C
Grind: medium-fine
Total brew time: 2:45–3:30

For this coffee, avoid under-extracting. Kenyan washed lots can taste thin and aggressively sour if the grind is too coarse or the brew is too fast. A slightly finer grind, good pre-wet, and steady pours usually bring out the blackcurrant sweetness.