Kenya Karimikui AA

KARIMIKUI
The Karimikui Factory is managed by the Rung’eto Farmer Cooperative Society (FCS). A total of 2,591 farmers supply coffee to the station, cultivating it at elevations between 1,600 and 1,700 meters above sea level. They grow the SL28, SL34, and Ruiru 11 varieties, delivering fresh, ripe red cherries to the station.

Farmers supplying coffee to Karimikui primarily cultivate SL28, SL34, and Ruiru 11 in small gardens, typically less than 1 hectare in size. The ‘SL’ varieties were developed by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s and quickly became popular among Kenyan growers due to their deep root systems, which enable them to efficiently utilize limited water resources and thrive without irrigation. These varieties are grown with a strong focus on sustainability and Good Agricultural Practices, aiming to minimize environmental impact whenever possible. Ruiru 11, a newer variety, is recognized for its resistance to disease and impressive yields, producing fruit as early as two years after planting.

Smallholders carefully handpick only ripe cherries and deliver them to the Karimikui Factory, where the Cherry Clerk supervises a thorough visual sorting and floating process, accepting only dense, ripe cherries. Once received, the cherries are pulped and fermented for about 12 to 24 hours. After fermentation, the coffee is washed in clean water and soaked for an additional 24 hours. The parchment is then spread out to dry on raised beds, where workers frequently rake it to ensure even drying. To promote a gradual and uniform drying process, they cover the parchment during the hottest part of the day and at night to protect it from moisture. This drying process takes approximately 7 to 14 days.