KARINGA, Kenya

BLACKBERRY | GRAPE | AGAVE Region: Kiambu, Central Province Producer: Community Lot Altitude: 1800 meters Varietal: Batian, Ruiru 11, SL28, SL34 Process: Washed This is an excellent example of a classic Kenyan flavor profile, showcasing the vibrant berry-forward character the country's coffees are celebrated for. Notes of ripe blackberry, grape, and dark plum lead the cup, complemented by the mellow sweetness of agave. Bright, juicy acidity and a layered sweetness create a clean, expressive cup that highlights the elegance and complexity of Kenyan coffee. Karinga Factory is located in Kiambu County, about 47 kilometers northwest of Nairobi. Coffee is grown by hundreds of smallholder farmers on small farms averaging just 1–2 hectares. Rich red volcanic soils and a favorable climate provide ideal conditions for producing the bright, complex coffees Kenya is known for. Coffee remains the region's primary cash crop, supporting local livelihoods, education, infrastructure, and access to water and electricity. While many younger generations have left rural communities in search of work, rising coffee prices are helping encourage more families to continue farming. Only fully ripe cherries are handpicked before being delivered to Karinga Factory. After careful sorting and pulping, the coffee is fully washed and fermented in cement tanks for approximately 16–18 hours to remove the remaining mucilage. The parchment is then washed with clean water and dried on raised African beds for 13–14 days, with frequent turning to promote even drying and preserve quality. This lot is graded AA, the country's highest bean-size classification. While the grade refers to size rather than quality, AA lots are renowned for producing some of Kenya's most vibrant, expressive, and fruit-forward coffees.