Kenya Rungeto Karimikui

Kenya Rungeto Karimikui is a 100% Arabica whole bean coffee from Kirinyaga, on the slopes of Mount Kenya, one of the most highly regarded coffee-growing areas in the world. We roast it light (ideal for pour-over, Chemex, AeroPress or a filter coffee machine) so its rich, complex tasting notes come through in full: raspberry, redcurrant, cane sugar. This coffee scored 88 points at SCA cupping, which puts it in the top tier of specialty coffee.

Rungeto FCS cooperative: Kenyan tradition and quality

The coffee comes from the Karimikui washing station, which belongs to the Rungeto Farmers Cooperative Society, one of the most respected cooperatives in Kenya. Founded in the 1990s, Rungeto FCS brings together hundreds of smallholders who grow coffee at 1,600 to 1,800 m a.s.l. Fertile volcanic soil and a cool climate let the cherries ripen slowly, so the beans develop more sweetness, intensity and depth.

The cooperative is known for its care at every stage of production: hand-picking only ripe cherries, the fully washed process and careful drying on African raised beds. The lot is made up of traditional Kenyan varieties, SL28, SL34 and Batian, which give the coffee its distinctive acidity, juiciness and fruity character.

Karimikui: specialty coffee from the heart of Kenya

Karimikui is classic Kenyan coffee at its best. Grown in the heart of Kirinyaga, a region known for excellent growing conditions and a highly developed coffee culture, it has a crisp, fruity aroma and a clean, clear cup. Some of the highest-rated coffees in the history of Kenyan specialty production have come from this station.

If you are looking for a coffee with real intensity, one that wakes up your senses and takes you straight to the heart of Africa, Kenya Karimikui is an excellent choice.

Why choose coffee from Kenya?

• 88 points at cupping: quality confirmed by Q graders

• High altitude (1,600-1,800 m a.s.l.): builds complexity and intensity of flavour

• Fully washed process: a clean, transparent cup

• SL28 / SL34 / Batian varieties: the Kenyan classics

• Ideal for filter methods: pour-over, Chemex, AeroPress

OUR HEAD BARISTA’S RECIPE (KALITA WAVE 155 DRIPPER)

Coffee (g)	18 g
Water (ml)	300 ml
Water temperature (°C)	92°C
Grind (Comandante)	25-27 clicks, medium (like grains of sugar)
Brew time (s)	2:30-2:50

Method

1. Get your brewing vessel (server or jug), scale, paper filter and Kalita Wave 155 dripper ready.
2. Grind 18 g of coffee.
3. Tip the coffee into the dripper and level the bed gently.
4. Pour the water in 4 stages, with even circular movements.
5. Start the timer with the first pour.

Timer (*when the pour ends)	Water per pour (g)	Total water (g)
0:00 (*15)	50	50
0:30 (*45)	100	150
1:05 (*1:20)	75	225
1:45 (*2:00)	75	300

To finish: once the water has drained through the coffee, remove the dripper, give the brew a swirl and enjoy.