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  • Load image into Gallery viewer, Karimikui


Zesty lemon aromas are followed up by fresh blackcurrant notes and an intense sugar cane juice sweetness.
  • A returning favourite from the Kirinyaga region of Kenya.
  • The Rungeto Cooperative also own the Kii and Kiangoi washing stations.
  • Our first fresh crop Kenyan coffee of the season.
  • Blackcurrant, Lemon and Cane Juice
  • Whole Bean Coffee: 250g (8.8oz) or 1000g (35.3oz).
  • Ristet kaffe, hele bønner: 250g (8.8oz) eller 1000g (35.3oz).
  • Minimum resting period: Filter 7 days | Espresso 14 days.

Expect notes of:



Cane Juice

About the coffee


We purchased coffee from the Karimikui washing station first in 2016, and have always enjoyed tasting the new harvest. We visited the Kirinyaga region most recently in 2017, and were inspired by the beautiful landscape and dedicated producers. It was also a difficult trip, there is often a lack of transparency and traceability in the Kenyan system, making working as a buyer here rather frustrating. In recent years we have seen some swings in quality in Kenya, and the reasons for these are quite difficult to ascertain. Finding the best lots has been a matter of cupping everything we can find, often a rather daunting task. However we were happy to find this lot on a blind cupping table from importer Nordic Approach, and relieved to find it came from a familiar name like Karimikui. There’s a few reasons why we think this lot has returned as one of the best we’ve tasted from Kenya this year. The small region in Kirinyaga that the Karimikui mill serves, surrounding the village of Ngairiama, was until recently a mainly tea-growing area, so most of the plant stock is rather new, but was planted just before the rise of hybrid varietals in Kenya. This means that 99% of the farmers that deliver to Karimikui grow SL28 and SL34, with only about 1% using rust-resistant varietals like Ruiru 11 or Batian. Another reason we are confident in this coffee is down to the pedigree of the Rungeto cooperative, who also own the Kii and Kiangoi mills. Their cherry selection, fermentation, sorting and separation is of incredibly high quality, leading to excellent coffee. The cherries are first depulped mechanically, as soon as they arrive at the factory. The cherries should arrive for depulping as soon as possible after picking, hence why cooperatives make a great effort to have factories located close to concentrations of smallholders. After depulping, the seeds are covered in a layer of sticky fruity pulp, or mucilage. The mucilage is fermented in large tanks for between 12 and 24 hours, breaking it down to a point that it can be thoroughly ‘washed’ from the seeds, using long washing channels. Then, before drying, the cherries are taken to another set of fermentation tanks, and fermented again under water, normally for a shorter time, between 10 and 12 hours. This ‘double soak’ is popular in Kenya, and is useful not only for enhancing the cleanliness and intensity of the final cup, but also as a second opportunity to sort for lower density floating seeds, as these are often of lower quality, or from unripe cherries. Each lot that is processed is kept separate throughout the process, allowing each to be cupped separately. This allows the management of the mill to assess patterns of quality and continuously improve. There is always a degree of unpredictability however, so cupping continuously is the only way to find the finest lots of the harvest, especially in recent years as hybrid varietals have increased in use, and many mills have increased capacity in an attempt to cash in on record prices for Kenyan coffee.

This lot from Karimikui is tasting every bit as clean and crisp as we remember from previous years, with zesty lemon aromas followed up by fresh blackcurrant notes and an intense sugar cane juice sweetness.

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

Read more


Producer Rungeto FCS
Region Kirinyaga
Altitude 1650 masl
Varietal SL28, SL34, Ruiru 11
Process Washed
Harvest January 2020


The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.





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