Kenya Karumandi, Kirinyaga
In a year long (so far) study of Kenyan coffees dating to Spring '17, this is the finest one to come out of our Loring roaster. It's lucious-ly juicy with some of the traditional brightness Kenya offers, in the form of hibiscus. No "one trick pony" it goes deeper than that however with chocolate, pear and Meyer lemon notes creating a nicely balanced cup. Get it now!
This Kenyan offering, hails from Kirinyaga county, situated between Nyeri and Embu, forming a trifecta of coffee-producing regions that converge at the peak of Mt. Kenya and cascade down its southern slopes. In all of Africa, only Kilimanjaro tops the maximum elevation of Mount Kenya.
Karumandi is the the name of the factory (washing station) that produced this lot, located in North-Central Kirinyaga. Contributing farmers are members of the Baragwi Farming Cooperative Society, which operates a collection of 12 washing stations throughout Kirinyaga and has an active membership of almost 12,000 farming families.
Smallholders like those that contribute to Karumandi Factory tend to measure their plots by number of trees rather than acreage, averaging around 250 coffee plants per plot. Many are inter-cropping to improve the biodiversity of the region and the security of their harvest, planting banana, grevillea, and macadamia in addition to coffee. Kenya’s auction system elevates the value of exceptional coffees, and keeps the country’s coffee margins high, stable, and independent of the volatile C Market.
Like most Kenyan growing regions, coffee in Kirinyaga benefits from its equatorial location and two distinct annual rainy seasons, resulting in a main crop in the winter and a “fly” crop harvested in the summer. However, East Africa has been hard-hit by climate disruption in recent years, and Kenyan production is very low this year by comparison to last. Early predictions originally seemed to indicate a good year, but drought, irregular rains, and a frost in Othaya have cut yields for both main and fly crops.
- Roast: medium
- Acidity: citrus & bright
- Body: delicate
- Taste Notes: pineapple & caramel
- Process: double washed after depulping and fermenting, then dried in the sun on raised beds
- Origin: Karumandi, Kirinyaga, Kenya
- Grower: Smallholder farmers organized around the Baragwi Cooperative Society's Karumandi Factory
- Variety: SL-28, SL-34, Ruiru 11, Batian
- Altitude: 1,130 to 1,900 masl
- Soil: volcanic loam
- Harvest: October to December