Description
Kenya
Karindundu
/special espresso
| Country | Kenya |
| Region | Nyeri |
| Producer | Karindundu |
| Height | 1650 meters above sea level |
| Variety | SL28 and 34 |
|
Process
|
Washed |
TASTING NOTES
Nougat, orange blossom, orange. Citrus acidity and a silky body
.
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-scale farmers who deliver their cherries to cooperatives and community washing stations.
The Karindundu Coffee Processing Station, part of the Barichu Cooperative, works with more than 1,450 small-scale producers who grow traditional Kenyan varieties such as SL28, Batian, and Ruiru 11.
The plots are located on red volcanic soil and enjoy a climate ideal for coffee: 1,100 mm of annual rainfall, temperatures between 13 and 26 °C, and elevations 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 the health of the ecosystem.
Karindundu is managed by an administrator who coordinates weighing, sorting, grading, payments, and support for producers. The cooperative supports the community’s economic stability. On the environmental front, 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 transported through channels to the soaking tank, where it is carefully washed before being spread out on raised beds to dry.
Drying time depends on the weather, temperature, and volume processed, and can range from 7 to 15 days. Throughout the process, the parchment is sorted and turned by hand to ensure even drying.
