Kenya Nyeri Karindundu AA

Karindundu has an up front sweetness in flavor, with a nice fruitiness as well. Grapefruit juice is both tasted and felt as acidity, and there is a mixture of pear and apple flavors too - this is one juicy coffee. It has complexity, but not overly like some other Kenyas we've had this year. I think of the flavors as 'focused', not changing drastically as the coffee cools. Black tea and caramel notes mingle in the finish along with a flavor of heavy cream. City+ to Full City.
Out of stock
90.5
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Oct 29 2013
Lot size 20bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail SL-28, SL-34
Grade AA
Appearance .2 d/300gr, 17-18 screen
Roast Recommendations City+ roast to Full City is ideal.
Weight 1 LB
Recommended for Espresso Yes
Karindundu factory is situated just outside of Karatina town, in the Nyeri district. Like many other Kenya coffees we carry, it is a "factory" that is part of a much larger cooperative society (including other factories we carry like Gatomboya, and Gaturiri). Several hundred small farmers in the surrounding area are members, delivering coffee cherry to the Karindundu wet mill where their coffee is then processed onsite. So much effort is put into preparation, which is apparent when you cup these coffees. It also helps that the varietal is the much coveted SL-28 and SL-34 strains. AA refers to the bean size, referring to the largest screen range of 17-19 screen. Though AA and AB don't necessarily refer to cup quality, I will say that this particular lot seems to have benefited from this lot separation.
The dry fragrance of Karindundu is characterized by a smell of dried tropical fruits like mango and papaya. It's a sweet smelling coffee and spices such as cinnamon and all-spice are highlighted at darker roast levels. The wet grounds have a nice boysenberry smell to them with a mixture of brown sugar and sweet cream butter. There's a juiciness that is alluded to in the aromatics that is a nice precursor to the cup to come. Karindundu has an up front sweetness in flavor, with a nice fruitiness as well. Grapefruit juice is both tasted and felt as acidity, and there is a mixture of pear and apple flavors too - this is one juicy coffee. It has complexity, but not overly like some other Kenyas we've had this year. I say this as a way of differentiation, rather than one is better or worse than the other. I think of the flavors as 'focused', not changing drastically as the coffee cools. Black tea and caramel notes mingle in the finish along with a flavor of heavy cream. This would be a great SO espresso as well and without an overly-citric acidity that you might expect from a Kenya.