KARIMIKUI/ KENYA 200g

99% SL28 & SL34 — Kenya’s Classic Varieties

Coffee grown around Karimikui consists primarily of SL28 and SL34, two of Kenya’s most iconic coffee varieties.
Together, these two varieties account for approximately 99% of the coffee produced in the area.

With their bright acidity, vibrant fruit character, and complexity, SL28 and SL34 create a distinctly Kenyan cup profile.

Blackcurrant, raspberry, hibiscus, with a mild sweetness.

Roasted with a profile designed for filter brewing.

Coffee: Karimikui
Cooperative: Rungeto FCS
Region: Kirinyaga
Country: Kenya
Process: Washed
Washing Station: Karimikui Factory
Varieties: SL28, SL34, Ruiru 11
Elevation: 1,600–1,800 masl
Producer Members: 3,200
Net Weight: 200g

Coffee is shipped as whole beans by default. 

A Pure Expression of Kenyan Coffee

Karimikui is built around the traditional SL28 and SL34 varieties, shaped by a high-elevation environment and a carefully managed washed process.

Rather than adding character through experimental processing, this coffee focuses on bringing out the inherent qualities of the varieties and terroir through precise processing.

Concentrated fruit character, complex and vibrant acidity, and the distinctive qualities that define great Kenyan coffee.

We hope you enjoy this clear expression of Kenya.

KARIMIKUI FACTORY

Rungeto Farmers Cooperative Society / Kirinyaga, Kenya

Karimikui Factory was established in 1966 and processes coffee grown by smallholder farmers from the three villages of Githureia, Gituba, and Kia Mugumo.

Rungeto Farmers Cooperative Society, which separated from the former Ngiriama Cooperative Society, consists of three factories:

Kii
Kiangoi
Karimikui

SL28 & SL34 — 99% of Production

The primary varieties grown around Karimikui are SL28 and SL34.

Together, these two varieties account for approximately 99% of the coffee produced in the area.

While disease-resistant varieties such as Ruiru 11 have become increasingly common in Kenya, traditional SL varieties remain dominant in this region.

Vibrant acidity, rich fruit character, and complex flavors — SL28 and SL34 are among the key varieties that define the distinctive character of Kenyan coffee.

1,600–1,800m — On the Slopes of Mount Kenya

The coffee is grown at approximately 1,600–1,800 meters above sea level.

Annual temperatures range from around 13–24°C, making this a relatively cool region where tea is also cultivated nearby.

The soil consists of fertile red volcanic soil found throughout the Mount Kenya region.

At this high elevation and under relatively mild conditions, coffee cherries mature slowly, allowing complex flavors to develop.

A Carefully Managed Washed Process

After harvesting, the cherries are sorted and depulped before the parchment coffee is fermented overnight.

The coffee is then washed and graded into:

P1 / P2 / P3 / P lights / pods

After grading, the coffee is dried on raised drying tables for approximately 8–14 days.

Tiled Facilities for a Clean Processing Environment

As part of its quality-control practices, Rungeto Farmers Cooperative Society has introduced tiled surfaces in fermentation tanks and washing channels.

These surfaces are easier to keep clean, helping maintain consistent control throughout the fermentation and washing stages.

Water used during processing is also reused as part of the cooperative’s water-management practices.

Together, these facilities and careful day-to-day management help support the clean cup quality for which Karimikui is known.