Kenya Kirinyaga

Established in 1966, Karimikui is part of the Rungeto Farmers Cooperative Society, which also manages the nearby Kiangoi and Kii stations. Farmers in the Rungeto Cooperative cultivate small plots averaging 0.1 hect-ares. Alongside SL28, SL34, and Batian coffee varieties, many grow tea and maintain livestock for milk and eggs. This diversified livelihood model enhances food security and sustainability. Organic manure from cattle and poultry is routinely applied to coffee trees, supporting regenerative soil health practices.
Rungeto also runs a dairy cooling plant that collects over 120,000 litres of milk per month, supplying one of Kenya’s largest dairy producers. Fairtrade premiums have helped fund additional infrastructure like a cooperative-run fuel station, generating income to cover operational costs and further increase member earnings.

Processing at Karimikui is carefully managed. Farmers handpick only ripe cherry, which is floated and visually sorted at intake by the Cherry Clerk. Accepted cherry is pulped and dry-fermented for 12 to 24 hours in shaded tanks. After fermentation, coffee is washed in fresh water sourced from Mount Kenya forest springs, then soaked in clean water for another 24 hours. The coffee is then transferred to raised beds where it dries slowly over 7 to 14 days. Cooperative staff rake parchment frequently and cover it during midday heat and overnight to maintain consistent drying and protect against moisture.

Coffees from Karimikui stand out for their vibrant acidity and layered fruit complexity. Across all cuppings, they display high sweetness and long, juicy aftertastes, with pro-
files ranging from silky to full or wine-like mouthfeels. Dominant notes include blueberry, blood orange, lemon, plum, and tropical fruits like mango and melon, often interwoven with accents of vanilla, chocolate, caramel, black
tea, and spices.