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Kenya Karindundu
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Kenya Karindundu

Raspberry, tangerine, molasses

The Karindundu wet mill lies in the Nyeri district along the foothills of Mount Kenya. Over five hundred active smallholder farmers contribute to the production. Our selection from their recent harvest yields a cup layered with candied notes of raspberry and tangerine over a molasses base.

Coffee Details

Origin
Kenya
Region
Nyeri
Elevation
1600-1700 meters
Washing Station
Karindundu
Variety
SL28, SL34, Batian, Ruiru
Process
Washed

ABOUT THE COFFEE

Kenya Karindundu

Nyeri drying beds

To the south of Mt. Kenya, along the foothills that roll well below its majestic peak, lie the regions where some of our favorite coffees in all of Kenya are grown and processed. These lands are fertile with vibrant volcanic red clay soils, enriched by a network of freshwater streams. Nyeri is especially well known for producing coffees of outstanding quality.

washing coffee
washing coffee

Kenya’s coffee washing stations (or “factories,” as they’re called in the local trade) are particularly thorough: a multi-phase fermentation process, lasting seventy-two hours on average, culminates in an extra-meticulous final freshwater wash to clean off any remaining coffee fruit from the polished seeds. While the growing conditions are ideal in Mt. Kenya’s foothills, propagating coffee varieties of a very high cup quality, we believe the processing is the secret to the legendary excellence of Kenyan coffee.

Coffee cup illustration