Farm: Karimikui
RUNG’ETO FARMERS COOPERATIVE SOCIETY LIMITEDHistorical Background:
Farmers in Rung’eto planted their first coffee trees in I953. The co-op has three wet
mills: Kii, Karimikui, and Kiangoi. The co-op is located within Ngariama location,
Gichugu division, Kirinyaga East district on the Southern slopes of Mount
Kenya.Management & Membership: The co-op is managed by an elected board of
seven members, two elected from each factory catchment. Each member
represents an electoral zone in the larger Rung’eto sublocation. Currently the co-op
has 25 permanent staff members who are headed by a secretary manager. The
secretary manager oversees the day-to-day running of the co-op under the
supervision of the board.The three wet mills in the co-op have a combined
membership of 2,858 active farmers.
Program: Microlot Karimikui - AA - Kirinyaga
Microlots from Kenya are traceable to either the factory level or individual farm level (when possible), and are selected basis
cup score. Because the majority of coffee farmers in Kenya own between 1/8–1/4 a hectare of land, most deliver coffee in
cherry form to a local factory for sorting and processing; at the factory, the deliveries are blended and processed into day lots
comprising the day' s deliveries. Our green buyer for Kenya typically takes up residency in Kenya during the harvest due to the
sheer number of samples to be cupped and selects the best of these lots to purchase as microlots (fewer than 100 bags).
Process: Washed Karimikui - AA - Kirinyaga
Most of Kenya's coffee is produced by smallholders delivering to factories (central processing units) who predominantly
produce Washed coffees. Estates are also best-known for their Washed lots. The Washed process in Kenya may vary slightly
from place to place, but it generally contains a soaking step that is unique to this growing country. First the coffee is picked ripe
and depulped the same day, then it is normally fermented in open-air tanks made of concrete or cement for 24–48 hours. It's
then washed thoroughly using water channels before being soaked underwater for 12–72 hours. It is then spread on raised
beds to dry.
Variety: Batian, SL28, SL34, Ruiru 11 Karimikui - AA - Kirinyaga
Although this specific lot is not traceable down to a single variety, it represents a blend of Batian, SL28, SL34, and Ruiru 11.
Region: Kirinyaga Karimikui - AA - Kirinyaga
Kirinyaga, in Central Kenya, is home to Mt. Kenya. It is forested with a wealth of exotic wildlife receiving 50 inches of rain per
year. Many rivers run through the region and the soil is rich and volcanic, providing smallholders and cooperatives with the
resources to grow and process some of Kenya's most fruit-forward coffees.
Country: Kenya Karimikui - AA - Kirinyaga
More than a decade ago, before the term "microlot" became common usage in specialty coffee, Cafe Imports began direct
sourcing coffees in Kenya during a time when most importers were unwilling to take the chance on bringing in small, traceable
lots of coffee from individual mills and estates.Jason Long, one of Cafe Imports' principal partners and coffee buyers, decided
that the risk was worth the potential reward. Thanks to Jason's willingness to go out on a limb, our longstanding partnerships in
Kenya allow us to source exceptional, traceable Kenyan coffees, often from the same factories and estates that we have
partnered with for years. We are also able to offer a selection of full-container, mid-price lots of solid quality, including our
signature Kichwa Tembo and Regional Select Uteuzi Jimbo projects, that make for great blend or lower-cost single-origin
options.