{"product_id":"kenya-micro-lot-karinga-kiambu-washed","title":"Kenya-Micro Lot-Karinga Kiambu Washed","description":"\u003cp\u003e\u003cstrong\u003eFactory: Karinga\u003c\/strong\u003e\u003cbr\u003eGitwe Farmers Cooperative Society operates the Karinga Factory, which was\u003cbr\u003efounded in 1983. There are about 650 contributing members who deliver cherry to\u003cbr\u003ethe factory, each growing coffee alongside other crops on about 1 hectare each,\u003cbr\u003eaverage.The farmers bring their cherry to the factory for sorting and processing as\u003cbr\u003esoon as it is picked: The coffee is depulped, then fermented for 12–24 hours before\u003cbr\u003ebeing washed four times and spread on raised beds for 8–13 days. The factory has\u003cbr\u003epartnered with Coffee Management Services (CMS) in an attempt to increase\u003cbr\u003eproduction, but growth has been somewhat slow because of the local emphasis on\u003cbr\u003egrowing tea in place of coffee.The cooperative has a field committee that assists\u003cbr\u003emembers by providing various services, including sourcing seeds and seedlings\u003cbr\u003efrom the Coffee Research Center to guidance about fertilizer and performing farm\u003cbr\u003evisits to offer assistance. The field committee also conducts inspections to see\u003cbr\u003ewhether coffee is properly intercropped with other products like beans and corn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProgram: Microlot Karimikui - AA - Kirinyaga\u003c\/strong\u003e\u003cbr\u003eMicrolots from Kenya are traceable to either the factory level or individual farm level (when possible), and are selected basis\u003cbr\u003ecup score. Because the majority of coffee farmers in Kenya own between 1\/8–1\/4 a hectare of land, most deliver coffee in\u003cbr\u003echerry form to a local factory for sorting and processing; at the factory, the deliveries are blended and processed into day lots\u003cbr\u003ecomprising the day' s deliveries. Our green buyer for Kenya typically takes up residency in Kenya during the harvest due to the\u003cbr\u003esheer number of samples to be cupped and selects the best of these lots to purchase as microlots (fewer than 100 bags).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProgram: Microlot Karinga - AA - Kiambu\u003c\/strong\u003e\u003cbr\u003eMicrolots from Kenya are traceable to either the factory level or individual farm level (when possible), and are selected basis\u003cbr\u003ecup score. Because the majority of coffee farmers in Kenya own between 1\/8–1\/4 a hectare of land, most deliver coffee in\u003cbr\u003echerry form to a local factory for sorting and processing; at the factory, the deliveries are blended and processed into day lots\u003cbr\u003ecomprising the day' s deliveries. Our green buyer for Kenya typically takes up residency in Kenya during the harvest due to the\u003cbr\u003esheer number of samples to be cupped and selects the best of these lots to purchase as microlots (fewer than 100 bags).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess: Washed Karinga - AA - Kiambu\u003c\/strong\u003e\u003cbr\u003eMost of Kenya's coffee is produced by smallholders delivering to factories (central processing units) who predominantly\u003cbr\u003eproduce Washed coffees. Estates are also best-known for their Washed lots. The Washed process in Kenya may vary slightly\u003cbr\u003efrom place to place, but it generally contains a soaking step that is unique to this growing country. First the coffee is picked ripe\u003cbr\u003eand depulped the same day, then it is normally fermented in open-air tanks made of concrete or cement for 24–48 hours. It's\u003cbr\u003ethen washed thoroughly using water channels before being soaked underwater for 12–72 hours. It is then spread on raised\u003cbr\u003ebeds to dry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariety: Batian, SL28, SL34, Ruiru 11 Karinga - AA - Kiambu\u003c\/strong\u003e\u003cbr\u003eAlthough this specific lot is not traceable down to a single variety, it represents a blend of Batian, SL28, SL34, and Ruiru 11.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion: Kiambu Karinga - AA - Kiambu\u003c\/strong\u003e\u003cbr\u003eKiambu is the highest-producing region in Kenya due to its high rainfall and cooler temperatures in the highlands, and its\u003cbr\u003ehistory of coffee and tea trade. The region is 40% rural and 60% urban, with a mixture of smallholder producers and larger\u003cbr\u003eplantations. The region is divided into four topographical zones containing three soil types. Most of the coffee production is in\u003cbr\u003ethe uplands which are rich in red volcanic soils. This area is famous for providing the world with the distinctive cup profile of\u003cbr\u003eacidic, grapefruit-tasting coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cimg\u003e\u003c\/p\u003e","brand":"R Ki Coffee Lab","offers":[{"title":"200g","offer_id":46768122790046,"sku":null,"price":114.72,"currency_code":"CNY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0433\/5252\/2910\/files\/KenyaKaringa.jpg?v=1777405861","url":"https:\/\/www.rkicoffeelab.com\/en-cn\/products\/kenya-micro-lot-karinga-kiambu-washed","provider":"R Ki Coffee Lab ","version":"1.0","type":"link"}