Kenia Karindundu
Washed
Espresso

Cupping NOTES 

Nougat, orange blossom, orange. Citrus acidity and silky body.

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The Nyeri region, located in central Kenya between the slopes of Mount Kenya and the Aberdares, is one of the country's most prestigious coffee-growing areas.

In this region, production is in the hands of 1,450 small farmers who deliver their cherries to cooperatives and Washed stations.

The Karindundu coffee processing station, part of the Barichu Cooperative, works with more than 1,450 small producers who grow traditional Kenyan varieties such as SL28, Batian, and Ruiru 11.

The plots are located on red volcanic soil and enjoy an ideal climate for coffee: 1,100 mm of annual rainfall, temperatures between 13 and 26 °C, and altitudes of up to 1,650 meters above sea level.

In addition to coffee, farmers grow bananas and corn, and use species such as grevillea and macadamia for shade, thereby promoting biodiversity and ecosystem health.

Karindundu is managed by an administrator who coordinates weighing, selection, classification, payments, and customer service for producers. The cooperative supports the economic stability of the community. In terms of the environment, the station has created infiltration wells to treat wastewater and promotes reforestation among its members.

The processing of this coffee: after pulping, the coffee ferments overnight to break down the sugars. It is then transferred through channels to the soaking tank, where it is carefully cleaned before being spread out on raised beds to dry.

Drying time depends on the climate, temperature, and volume processed, and can vary between 7 and 15 days. Throughout the process, the parchment is sorted and turned manually, ensuring uniform dehydration.