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Kenya Kirinyaga Karimikui AA

There are layered notes of citrus, which are expressed in flavor and acidity. Light roasts have lemon blossom, with lots of caramel and fruit - orange marmalade, green grape, mango, and more. Full City roasts are very syrupy and taste of orange glaze and butterscotch. Dark fruits really show at the City+/Full City roast range, with lots of concord grape juice and fresh fig. This creaminess of this coffee lingers on the pallet and goes from citrus zest to burned sugars in the long finish. City to Full City.
Out of stock
90
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date May 31 2013
Lot size 28bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail SL-28, SL-34
Grade AA
Appearance .2 d/300gr, AA 17-18 screen
Roast Recommendations City to Full City. This works through a wide range of roasts, and dark roasts will make outrageous espresso
Weight 1
The auctions in Kenya have remained very competitive, and the prices reflected the high demand for a much smaller than average harvest. We found many great coffees from the Kirinyaga district, and we're pretty excited that this Karimikui is a decent size. That means we can offer it for a longer time, and being stored in grain pro bags at origin like it is, you can be assured the green coffee will remain spectacularly fresh. This is an AA preparation, which refers to bean size, not to the cup quality. Karimikui is one of the washing stations (a sub-coop wet mill) of the Rugento Farmers Cooperative Society, which is in the town of Embu. We have bought some amazing lots from this station in the past as well, and I think this ranks up with the best. The name seems so Asian, Karimikui from Kirinyaga! And it is a classic Kenya tongue twister, in name and in flavor!
The complexity of this lot of Karimikui is apparent in the aromatics, with a smell of grape, lemon grass, honey, and raisin, coming up off the dry grounds. Deeper roasts have fresh ginger and spices, as well as a melange of dried tropical fruits. This carries over in the wet aromatics, with deep sweetness of butter cream frosting, fruit pectin, Medjool dates and fig pudding. There's also a very appealing scent of fresh cut cedar in darker roasts. Kenya coffees have such great acidity, and it is apparent even when the cup is piping hot. There are layered notes of citrus, which are expressed in flavor and acidity. Light roasts have lemon blossom, with lots of caramel and fruit - orange marmalade, green grape, mango, and more. Full City roasts are very syrupy and taste of orange glaze and butterscotch. Dark fruits really show at the City+/Full City roast range, with lots of concord grape juice and fresh fig. This creaminess of this coffee lingers on the pallet and goes from citrus zest to burned sugars in the long finish. Karimikui is a great brewed coffee and will do well from light (expressing citrus aspects) to dark (expressing dark fruits, sugar development, citrus). If you do take the roast toward Full City or beyond, definitely try pulling a shot of espresso. It's sure to have lively acidity and taste oh so sweet.