Karimikui AA: Kirinyaga, Kenya

Coffee in Kenya

Kenya’s coffee story is as rich and complex as the flavors in your cup. Coffee likely grew wild in the region for centuries, but it wasn’t cultivated commercially until the 1890s, when Catholic and Protestant missionaries brought seeds from Reunion Island. These early seeds were the start of Kenya’s commercial coffee journey, laying the foundation for unique varieties developed through Kenya’s own Scott Agricultural Laboratories—where names like SL28 and SL34 began. By the 1930s, Kenya’s coffee farms were gaining recognition worldwide, thanks to local farmers coming together to refine their methods and build a strong reputation for Kenyan coffee.

Kenyan coffee grows across the highland regions, from Nyeri in the central highlands to areas like Kisii and Nyanza in the west, the Great Rift Valley around Nakuru, and even the Taita Hills near the coast. These regions, especially Nyeri, are famous for their high altitudes, volcanic soil, and cool climate, giving Kenyan coffee its bright and complex flavors. Most of Kenya’s coffee farmers are smallholders who work with cooperatives, growing varieties that are well-suited to these high altitudes.

One of the things that makes Kenyan coffee special is its grading system, which is based on bean size and quality. You may have heard of AA coffee, which is known for its larger beans and vibrant flavor—often considered the best of Kenyan coffee. Other grades include AB and PB (peaberry), each offering their own unique flavor notes. Together, these factors—the region’s climate, careful farming, and meticulous grading—make Kenyan coffee a favorite for coffee lovers worldwide.

Karimikui AA

The Karimikui AA coffee bean comes from the Karimikui Factory, a part of the Rungeto Farmer's Cooperative Society in Kenya’s central highlands. Established in 1997, the cooperative was formed by uniting Karimikui with the Kii and Kiangoi factories, after the well-known Ngiriama Cooperative Society dissolved. With about 1,400 smallholder farmers contributing their cherries, Karimikui prioritizes careful processing to capture the distinct qualities of the region. After harvesting, cherries are meticulously sorted, pulped, and then fermented overnight—a process that helps develop complex flavors. The beans are then washed, graded, and dried for 8 to 14 days on raised tables, a practice that helps to enhance the brightness and depth of flavor found in Karimikui AA beans. To ensure quality and sustainability, Rungeto has modernized its facilities with tiled washing channels and fermentation tanks and established systems to recycle processing water, underscoring the cooperative’s commitment to producing exceptional coffee and supporting the land it grows on.

From the Roasters

It’s amazing how flavors and tastes can transport you back to specific times or memories. The first taste of the Karimikui AA did just that for me! It brought me right back to when I first fell in love with specialty coffee, especially the coffees from Kenya. This one was rich and sugary, bursting with mouth-watering citrus fruit juice. Simple yet intriguing, it perfectly embodies the best of what Kenyan coffees offered a decade ago.

I’m excited about how we’ll bring out the best in the Karimikui AA. My goal is to highlight that rich, deep, velvety sweetness that forms the foundation of this coffee, allowing its vibrant citrus notes to truly shine. I plan to use a medium roast profile, which will enhance the natural sweetness and balance the acidity, delivering that special burst of flavor we’re aiming for. By carefully controlling the roast development, I’ll ensure we capture the complex layers of ripe pomegranate and a lively mix of citrus and nectarine juices while preserving the coffee's intrinsic qualities. I’ll also pay close attention to the finishing stages, allowing that warm dark honey finish to come through, creating a delightful experience in every cup. With this approach, I’m confident we’ll deliver a coffee that not only celebrates its origins but also rekindles the love for Kenyan coffees that many of us have been missing.