Karinga AA

Karinga washing station (factory) is the physical processing site where local farmers from four nearby villages (Kimaruri, Kariungu, Gachuha, and Mugalwa) deliver their harvested coffee cherries to be sorted, fermented, washed, and dried. It is managed by the Gitwe Farmers Co-operative, which includes 650 total members and 500 active smallholder farmers.

The factory is located in Kiambu County, Thika District, situated within tea-growing zones where most of the contributing producers grow both tea and coffee alongside shade trees like Gravillea and Macadamia. Although Karinga factory itself sits at around 1,300 masl, most producers grow their coffee at altitudes of 1,700 - 1,900 masl.

The crops consists almost entirely of hand picked SL-28 and SL-34 varietals, amongst some Batian and Ruiru 11 plants, which thrive in the rich red volcanic soil. This specific lot is an AA separation where seed are passed through screens and only those that fit between size 17 and 18 are collected. We find AA lots show the best clarity of flavor amongst Kenyan coffee with clean, crisp acidity and fresh fruit notes.

This is a traditional washed Kenyan lot. It is fermented for 12 to 24-hours, thoroughly washed and transferred to raised drying beds. Drying takes between 7 and 14 days, during which the parchment is regularly turned to ensure even drying and to prevent defects.

In the cup we taste bright blackberry notes, stone fruit, red apple and a lingering toffee finish.