Kenya AA Karatina
Cooperative : Karatina, Barichu FCS
Altitude : 1800 – 2000 masl
Location : Karatina town, Nyeri district, Central Province
Preparation : Washed
Variety : Arabica SL28, SL34
Cup profiles : Aromas of stone fruits and grapefruit with round, sweet, lemon acidity, rich, silky body and clean, sweet, chocolate and caramel aftertaste.
We continue another journey in flavor for our Microfarm Project® in Karatina, a small district in the area of Nyeri in Kenya, widely known for its amazing coffee flavors. Situated on the equator on Africa’s east coast, Kenya has been described as “the cradle of humanity”. The development of hybrids during the 1930s brought about the highly successful varietals, SL28 and SL34 – coffees that are now world famous and highly admired for their wonderful complexity in the cup with unrivalled lemony acidity. The best coffees in Kenya are produced by the cooperatives of which there are around 300 comprised of between half a million to 600,000 smallholder members. About 60% of Kenya’s coffee is produced on cooperatives with estates and plantations making up the balance.
Kenya Keratina is handpicked by the smallholder members and delivered to the Karatina factory where it is pulped. This initially separates the dense beans from the immature ‘mbuni’s (floaters) using water floatation which means the denser beans will sink and be sent through channels to the fermentation tank. Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop which results in higher levels of acidity and complex fruit flavours in the cup – it is thought that this process of soaking contributes to the flavour profiles that Kenyan coffees are so famed for.