Region: Kiambu County
Varietal/Species: SL 28, SL 34
Roast Profile: Light
Flavor: Mandarin Peel, Vanilla & Citrus Fruits
Altitude: 1880 masl
Established in 1965 the Karatu coffee factory has a strong history of producing excellent coffee. Found just north of Nairobi in Kiambu Coutny, the factory serves the villages of Karatu, Gitwe, Kibiru and Kigaa. As a member of the Gitwe Farmers Cooperative Society (FCS), the factory is also home to the headoffice of the FCS. Factory manager David Kanya runs the operations with a staff of six permanent employees. Coffee varieties grown by members are SL 28, SL 34 (99%) and a very small amount (about 1%) of Ruiru 11, but with great ambitions of replacing some of the old varieties with the new back-cross of Ruiru 11, Batian, that was released by the Coffee Research Foundation back in 2010/11 season.
Currently Karatu Factory is employing five soaking pits for this process. The factory has two disc pulpers installed to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. Then, the coffee is fermented overnight to break down the sugars. After pulping, the coffee is fermented overnight to break down the sugars, traveling through channels to the soaking tank the coffee is carefully cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and total production volume undergoing processing.
Best Consumed: 5-20 days post-roast date
This coffee is great for filter brew methods. Our favorites are Origami Dripper, Aeropress or Clever Dripper. For filter, we recommend 6-7g of ground coffee for every 100ml (1:16 or 1:17) of water at approx 96c. Use your kitchen scales you’ll love it!