JOT

Karimikui

Kirinyaga, Kenya · Washed

On the slopes below Mount Kenya, coffee grows in deep red volcanic soil, nourished by cool mountain air and steady rainfall. In this landscape of rivers and steep hillsides, smallholder farmers harvest ripe cherries and deliver them to the Karimikui factory, where the coffee begins its careful journey from fruit to seed.

Karimikui is part of the Rungeto Farmers Cooperative Society, a cooperative made up of hundreds of small farmers across the Kirinyaga region. The coffee grows at 1,700–1,800 meters above sea level, where slower ripening gives the beans density and the vibrant acidity Kenyan coffees are known for.

The lot is primarily composed of the classic Kenyan cultivars SL28 and SL34, varieties prized for their expressive fruit character and elegant structure in the cup.

After harvest, cherries are carefully sorted and depulped, then fermented in water before being fully washed. The parchment coffee is then dried slowly on raised African beds, allowing the flavours to develop while preserving the coffee’s clarity.

In the cup, the profile is bright and structured. Blood orange citrus opens the flavour, followed by the rich sweetness of blackberry. As the coffee cools, a subtle cola-like spice emerges, adding depth and complexity to the finish.

Vibrant acidity.
Juicy dark fruit.
A classic expression of Kenyan coffee.