COFFEE OVERVIEW:
At the foothills of Mount Kenya, where volcanic soils meet cool high-altitude breezes, the Karimikui Factory stands as one of Kirinyaga’s most respected washing stations. Operated by the Rung’eto Farmers’ Cooperative Society, the factory represents the collective dedication of hundreds of smallholder farmers whose meticulous work has helped earn Kenyan coffee its legendary status.
Founded in the late 1990s, Rung’eto FCS manages several renowned factories—including Karimikui, Kagumoini, and Kii—each celebrated for producing coffees with vivid acidity, deep sweetness, and remarkable clarity. At Karimikui specifically, cherries are delivered by smallholders farming on modest plots averaging 0.4 to 1 hectare, yet the quality they achieve rivals the most prestigious estates in the region.
Handpicked at peak ripeness from trees grown between 1,650 and 1,850 meters above sea level, the cherries arrive at the factory each afternoon. Processing follows Kenya’s revered washed method—one of the most rigorous and detailed in the world. Cherries are sorted by hand, pulped using a disc pulper, and transferred to fermentation tanks where they undergo a classic 16–24 hour dry fermentation, breaking down mucilage and enhancing intensity. After fermentation, the parchment is thoroughly washed and soaked for an additional 12–24 hours in fresh, cold water. This double-soak technique is a hallmark of top-quality Kenyan coffees, known for producing pristine clarity and vibrant, sparkling acidity.
Drying takes place on raised beds for 10–20 days, depending on weather conditions. Workers carefully turn the parchment to ensure slow, even drying. Shade nets are used during the hottest hours of the day and during rain, protecting the coffee’s structure and preserving its prized aromatic complexity.
Kenyan coffee’s global reputation is built on the hard work of smallholder farmers—over 600,000 of them—who tend small plots yet consistently deliver world-class quality. Rung’eto Cooperative embodies this spirit. Supported by agronomists, field officers, and strong cooperative leadership, farmers receive training, access to resources, and transparent payment systems that reward quality.
The result is a coffee like Karimikui AB: expressive, structured, and unmistakably Kenyan.
Tasting Notes
A bright, juicy, classic Kenyan profile.
Expect aromas of redcurrant, cranberry, and rose.
Light vibrant and juicy coffee, fruit forward and acidity driven flavour. Notes of Brown sugar cola, light black berry, stonefruit, citrus and Tea rose.
Balanced, energetic, and intensely refreshing.
Coffee Details
Coffee Grade: Kenya AB
Farm/Coop/Factory: Karimikui Factory – Rung’eto Farmers’ Cooperative Society
Varietal: SL28, SL34, Ruiru 11, Batian
Processing: Fully washed with traditional Kenyan double soak
Altitude: 1,650–1,850 meters above sea level
Producers: Smallholder farmers delivering cherry to Karimikui
Subregion: Ngairiama
Region: Kirinyaga County, Central Kenya
Farm Size: Typically 0.4–1 hectare per farmer
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