Kenya AA Kabare Karani (2021/22)
About This Coffee
The Region
Kirinyaga county lies in the southern foothills of Mount Kenya, Africa's second highest mountain and the primary landmark in Kenya's central highlands. The peak is surrounded by forested mountains which fan out into the six counties which constitute Kenya's principal specialty coffee-growing region.
The combination of fertile volcanic soils (Mount Kenya being an extinct volcano after all), seasonal rainfall and high altitude provides the ideal terroir for coffees characterised by high acidity, full body and ripe fruit flavours. Due to the cool temperatures at altitude, particularly at night time, coffees from Kenya's central highlands tend develop and mature slowly producing very dense, hard beans high in acidity and complexity.
The Process
The coffee is wet processed, where the fully ripe cherries are:
• Pulped
• Fermented for 12 - 48 hours (depending on climatic conditions)
• Washed
• Dried slowly over 2 - 3 weeks on raised African beds until the moisture content is reduced to 10-12%.
The coffee is then processed at Othaya dry mill where it is rested in parchment for 3 weeks before being hulled, cleaned and graded by bean size. Finally, the coffee is carefully handpicked before being bagged in GrainPro for export from Mombasa.
- Subregion Kirinyaga County, Central highlands
- Producer Type Washing Station
- Wet Mill Karani
- Processing Washed
- Bag Types Grain Pro / Ecotact
- Plant Species Arabica
- Variety Batian, Ruiru 11, SL28, SL34
- Min Growing Altitude 1700m
- Max Growing Altitude 1900m
- Screen Size 18 Up
- Co-Op Kabare Farmers' Co-operative Society
- On Sale No
- Top Lot No
- Price Per Kg £8.75
- Status Spot
- Coffee Grade KEN CA WA AA
- CTRM Contract Number P8001785-1
- Origin Kenya
- Warehouse Vollers Group Uk