Karinga Espresso

US$18.43

A classic Kenyan coffee with a distinct and intense fruity flavour and a refreshing acidity. Expect intense notes of blackcurrants and rose hips with delicate floral aromas.

Additional information

Weight .311 kg
Dimensions 23 × 15 × 7.5 cm
Cultivar

Flavour Notes

Producer

Country

Kenya

Region

Kiambu

Process

Washed

Harvest

Roast Profile

Contents

Whole Coffee Beans

Bag Size

250g

Out of stock

This coffee is grown at around 1900 masl in Kiambu where the climate is cool and makes the coffee ripen slower and develop more flavour, sweetness and acidity.

Most of the members who sell their coffee cherries to this wet mill grow mainly the SL28 cultivar (with some growing SL34) because of good yields and exceptional quality in high altitudes. The majority of the farmers in this area have therefore been reluctant to plant the newer rust tolerant hybrids Batian and Ruiru 11 which are becoming more common in lower altitudes in Kenya.

 

For me this coffee has been a standout for several years when I have been tasting coffees in Kenya because of its intensity of flavour. It has a crisp acidity and an intense fruity and floral character that makes it both intense and elegant at the same time.

Karinga

Karinga is one of four wet mills (factories) belonging to the Gitwe farmers cooperative society. It is located in Kiambu, less than a two hour drive from Nairobi in central-Kenya. Like most of the 900 nearby farms that are supplying the wet mill with coffee cherries, the wet mill is situated at around 1900 meters above sealevel which is quite high in comparison to other factories in Nyeri, Embu ,etc. The high altitude means the coffee will ripen slower and develop more flavour as temperatures are lower in the highlands. It also means that the trees are less affected by leaf rust and other pests ( although in recent years it is not uncommon to see more pests and diseases in higher altitudes as well.)

This is the reason why a lot of the members of the cooperative are still growing the traditional SL28 and SL34 cultivars and have not swapped to the modern hybrids that are more tolerant to disease. The Gitwe cooperative employs their own agronomist which along with agronomists from marketing managers assist the farmers with know-how and advice throughout the growing season. It means the famrmers are able to take good care of their coffee trees so that they are less affected by disease and can produce high yields of good quality coffee year after year. This is for sure an important reason why Karinga and the Gitwe cooperative have won several awards for their quality over the years.

Transparency

The farmers sell coffee cherries to the wet mills and deliver cherries several times during a harvest. The farmers are paid a price based on all the coffees they sold to the cooperative that year. The wet mill will process and dry the coffees before they get sent to the local mill for storage. Therefore, the cooperative by law charges no more than 20% of the selling price of the coffee. Most of the wet mills we buy from in Kenya publish the prices they paid for their coffees on their notice boards for the farmers to see and everything is recorded in their accounting. However, I still know that we can get better at providing transparency in Kenya and I really hope to step up our buying protocols and find more long term partners in Kenya in the years to come. All coffees are imported directly to Norway by ourselves.

See the mill on Google Maps

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