Nuanced and citric, this selection from the Karumandi factory boasts a bright and vibrant acidity, with notes of dried cranberry in the finish.
Baragwi Farmers Cooperative Society
1700 - 1800 Meters
December - January
Clementine, Dried Cranberry, Honeyed
It's important to remember that despite it's neighboring proximity to Ethiopia, where coffee was first recorded in 850 AD; It wasn't until the late-1800s that coffee, of the Bourbon variety, was introduced to Kenya by way of the Indian Ocean island of Réunion.
Several decades later, in 1930, is when Scott Laboratories was commissioned by the Kenyan government to develop the most commercially viable coffee variety in terms of drought tolerance, productivity and cup quality. Thus was born the two varieties that would go on to define the flavor of Kenyan coffee as we know it; SL-28, a single-tree selection identified for its drought resistance in Tanzania, and SL-34, another single-tree selection of French Mission Bourbon from Kenya’s Loresho Estate.
En route to the Kamweti Castle, which once housed the Queen of England during her stay in Kenya, and named after the many moles found in the area, the ‘Karumandi’ factory first opened its doors in 1961. Today, it serves 1800 producing members who deliver cherry to the factory and is one of the largest in the area. Coffee is washed with fresh river water and dried in the sun on raised beds. Thanks to a recycling process, the factory re-uses the water throughout the day, significantly reducing water consumption.
We believe the coffee experience is our responsibility from seed to cup. Coffee is our craft, our ritual, our passion. It drives us and inspires us. With this simple truth and responsibility we are bridging the gap from farmlevel to streetlevel. We are verve. Made in santa cruz.