Kenia Karindundu
Washed
Espresso
Price range: from €16.75 to €64.00
Nougat, orange blossom, orange. Citrus acidity and a silky body.
| Country | Kenya |
| Region | Nyeri |
| Producer | Karindundu |
| Height | 1650 meters above sea level |
| Variety | SL28 and 34 |
| Process | Washed |
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The Nyeri region, located in central Kenya between the slopes of Mount Kenya and the Aberdares, is one of the country's most prestigious coffee-growing areas.
In this region, production is in the hands of 1,450 small-scale farmers who deliver their cherries to cooperatives and community washing stations.
The Karindundu Coffee Processing Station, part of the Barichu Cooperative, works with more than 1,450 small-scale producers who grow traditional Kenyan varieties such as SL28, Batian, and Ruiru 11.
The plots are located on red volcanic soil and enjoy a climate ideal for coffee: 1,100 mm of annual rainfall, temperatures between 13 and 26 °C, and elevations of up to 1,650 meters above sea level.
In addition to coffee, farmers grow bananas and corn, and use species such as grevillea and macadamia for shade, thereby promoting biodiversity and the health of the ecosystem.
Karindundu is managed by an administrator who coordinates weighing, sorting, grading, payments, and support for producers. The cooperative supports the community’s economic stability. On the environmental front, the station has created infiltration wells to treat wastewater and promotes reforestation among its members.
The processing of this coffee: After pulping, the coffee ferments overnight to break down the sugars. It is then transported through channels to the soaking tank, where it is carefully washed before being spread out on raised beds to dry.
Drying time depends on the weather, temperature, and volume processed, and can range from 7 to 15 days. Throughout the process, the parchment is sorted and turned by hand to ensure even drying.
- 18g in – 45g out – 28″ – 94ºC
- TDS: 7,95%. Extraction of a 19,88
We roast our coffees every week, creating a specific roasting profile for each one of them.
Here you'll find general guidelines on what Roasting and grinding to choose based on the equipment you have. These are just some basic recommendations, so we suggest you experiment with our coffees yourself.
| Do you have Molino? | Coffee maker | Roast | Grind |
|---|---|---|---|
| No | Italian (mocha), espresso | Espresso | fine |
| Drip coffee maker, V60, Aeropress, French press, French press | Filter | Media | |
| Yes | Italian (mocha), espresso | Espresso | Whole bean |
| Drip coffee maker, V60, Aeropress, French press, French press | Filter | Whole bean |
COMMITMENT TO FRESHNESS
The coffee you will receive will normally take about 5-10 days from the roasting date.
Remember that coffee is at its best 2 to 6 weeks from the roasting date and will remain absolutely delicious for up to 8-10 weeks.
We guarantee that your coffee will have been roasted no more than 22 days prior to the day it is shipped from our Roastery to you. The best-by date for all our coffees is 4 months from the roast date. Store in a cool, dry place. Ingredients: naturally roasted coffee (100%).
- 24h delivery in Spain and Portugal.
- Delivery 3-5 days rest of Europe.
- Order before 10:00 a.m. for same day shipping.
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