AB Baragwi Karumandi - Kenya - Espresso - Washed Coffee
| Weights | 1kg, 250g |
|---|
TASTE NOTES
Gooseberry, Butterscotch, Stewed Rhubarb
VARIETAL
SL-28, SL-34, Batian, Ruiru-11
PROCESS
Washed
ALTITUDE
1700 masl
Found on the fertile volcanic slopes of Mount Kenya, the Karumandi factory was established in 1961 and is managed by the Baragwi Cooperative Society with approximately 980 smallholder members. The factory sits at approximately 1700 masl and is named after the abundance of moles in the area.
The coffee plants are in flower from March until May, with the main harvest occurring between October and January. The cherry is hand sorted before being pulped and graded. It is then fermented under shade for 16-24 hours, before being further sorted for density in water and soaked in fresh water from the local Kemweti river for 16-18 hours. It is dried on raised African beds for up to 21 days.
Coffees that pass through the doors of the Karumandi factory are known for their distinct acidity and fruit-forward profiles - this is a beautiful example.