Karimikui

We’re excited to announce Karimikui from Kenya is back! Quality control begins with strict hand-sorting of cherries upon delivery. The cherries are then pulped and undergo an overnight fermentation process in concrete tanks to break down the mucilage. After fermentation, the coffee is washed and graded by density in clean water channels, followed by a final soak. The parchment is then moved to raised African beds for sun-drying. The drying stage typically lasts between 7 and 15 days, where the coffee is continuously hand-turned and sorted to ensure uniform moisture content. To protect the quality, the parchment is covered during the night and at times of high sun intensity.

You can expect tasting notes of redcurrant, cassis, and purple grape, all complemented by a juicy mouthfeel. Karimikui coffee is available in both espresso and filter options!

The Karimikui, sourced by Dayglow, represents the vibrant profile often associated with high-quality Kenyan production. Grown in the renowned Kenya-Nyeri region, this lot undergoes a washed process, a method typically employed to highlight the inherent acidity and clean, crisp structure of the bean. While washed coffees are generally celebrated for their bright, articulate profiles, this specific selection offers a distinct sensory experience characterized by notes of redcurrant, cassis, and purple grape.

For those exploring the nuances of these flavors, referencing a flavor wheel can be a helpful tool in identifying the complex fruit-forward characteristics present in the cup. By focusing on the meticulous preparation of the cherry, this coffee showcases the clarity and intensity that define the region's output. Whether you are a seasoned enthusiast or a curious newcomer, the Karimikui provides a compelling look at how traditional processing techniques can elevate a coffee's unique profile.