Kenya Gatundu Karinga Peaberry

Out of stock
89.6
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date May 22 2015
Lot size 12bags/boxes
Bag size 30.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail SL-28, SL-34
Grade PB
Appearance .4 d/300gr, 15+ screen
Roast Recommendations City/City+ will show highest acidity, fruit complexity; FC is still quite complex, acidity more "integrated", and development of roast tones
Weight 1 LB
Karinga wet mill is located near Gatundu town, in the province of Thika. It's what Kenyans refer to as a "factory" - where coffee cherry is wet processed and dried before being transported to the dry mills for finishing touches. Karinga is part of Gitwe Farmer's Cooperative Society who serves four villages in the area and has built a membership of over 900 producers since beginning in 1983. Karinga is located near the Rwabura river where water is pumped from and held in reservoir tanks for processing coffee cherry. They have a waste water management system of several soaking pits on the factory premises. SL-28 and SL-34 make up about 99% of the coffee grown, with just about 1% Ruiri-11. This is the PB outturn, meaning, when a rounded bean to develops instead of two flat beans. They're thought to often be sweeter than the flats, one bean absorbing more nutrition. Sweeter, maybe, but this PB outturn seemed a bit more fruit-forward than the AB counterpart that we recently sold out of.
An intense set of smells come from the ground coffee, fruit-forward, and with layered sugar-complexity. There's a fragrance of spiced-plum jam -plums cooked with dark sugar, with cardamom spice and citrus peel. These smells are much more defined with the addition of hot water. The crust exudes fruit-pectin smells, and when breaking, releases a scent of fig and pluot. This is a really nice cup, not too far off from the AB lot we had available up until last week. There's a nice, dark fruit flavor that builds momentum as the cup cools. It shares so many characteristics with fresh plum - the juicy sweetness of the flesh, tart/piquant aspect of the skin, and a tannic, bitter and sweet note similar to a flesh-covered pit. Acidity is very nice, also a bit on the tart side, and you flavors in the finish conjure the essence Dr Pepper. City and City+ cups are very sweet, like fruit and sugar reduction, a syrupy effect. And Full City roasts show a bit more of the dark fruits, ripe sweetness, and brooding dark chocolate roast tones. But even at FC, acidity cuts through, providing a pleasant mouth-cleansing effect.