Karimikui

Description

Notes: Redcurrant, Cassis, Purple Grape We’re excited to announce Karimikui from Kenya is back! Quality control begins with strict hand-sorting of cherries upon delivery. The cherries are then pulped and undergo an overnight fermentation process in concrete tanks to break down the mucilage. After fermentation, the coffee is washed and graded by density in clean water channels, followed by a final soak. The parchment is then moved to raised African beds for sun-drying. The drying stage typically lasts between 7 and 15 days, where the coffee is continuously hand-turned and sorted to ensure uniform moisture content. To protect the quality, the parchment is covered during the night and at times of high sun intensity. You can expect tasting notes of redcurrant, cassis, and purple grape, all complemented by a juicy mouthfeel. Karimikui coffee is available in both espresso and filter options!