Karinga

This coffee is grown at around 1900 masl in Kiambu where the climate is cool and makes the coffee ripen slower and develop more flavour, sweetness and acidity.

Most of the members who sell their coffee cherries to this wet mill mainly grow the traditional SL28 and SL34 cultivars because of their good yields and exceptional quality in high altitudes. Of course you will find the rust tolerant coffee hybrids Batian and Ruiru 11 grown on these farms, still the majority of the farmers in this area are reluctant to plant them as they demand more inputs to grow well.

For me this coffee has been a standout for several years when I have been tasting coffees in Kenya because of its intensity of flavour. It has a crisp acidity and an intense fruity and floral character that makes it both intense and elegant at the same time.