Karagoto AB, Washed SL28, SL34, Batian & Ruiru 11

Flavour Description: This coffee has an aroma of plums. The taste profile is warm yet vibrant, with flavour notes of rosehip and a cooling and a texture reminding of black currant lemonde. The coffee has a refreshing, cooling aftertaste

Colour: Light purple   Category: Adventurous  Producer: Karagoto Factory Location: Nyeri, Central Kenya, on the slopes of Mount Kenya Varietal: Batian, SL-28, Ruiru 11, SL-34 Processed: January 2026 Drying: On metallic raised beds in 16 days Cooperative: the New Tekangu Farmers Cooperative Society (FCS) Elevation:  1708 meters above sea level Soil: Mainly Nitisol, red volcanic soil. Nitisols occur in highlands and on volcanic steep slopes. They are developed from volcanic rocks and have better chemical and physical properties than other tropical soils. Processing: Once at the Karagoto factory, the skin and pulp of the cherries are removed in a mechanical pulper. They are then graded by density into three grades by the pulper and fermented separately, depending on the grade, for 24-36 hours under shade. After fermentation the coffees are washed and once again graded by density in the washing channels, after which the coffee is soaked in clean water for 6-12 hours. The coffee is then sun dried between 12 to 20 days depending on the weather condition on African drying beds. Price transparency: The FOB paid for this coffee was 11,13 USD/kg

Here is the last Kenyan being released from the latest harvest, from the lovely Karagoto in Nyeri, on the slopes of Mount Kenya. As you know we love the vibrant taste profile from Kenya. But what also makes this coffee so unique is the accuracy in processing, that truly brings out the character of the coffee and is very consistent to work with as a coffee for both roasters and baristas. The small holding farmers around Karagoto are growing mainly the Batian, SL-28 and SL-34 varietal, from here you can expect a warm cup with vibrant acidity. 

About coffee production at Karagoto  In Kenya a mill/washingstation/process station is called a "factory". This is just a different culture and wording, but just to clarify that Karagoto is the place where the coffee is being processed. 

During the months of harvest, November to January, the farmers are delivering the coffee to Karagoto factory on the same day as they have done the picking, either by foot or bike. Arriving to Karagoto they are sorting the cherries by hand, separating mature beans from immature beans, this is the first sorting of the beans. All the coffee will be used, but just for different quality. After this the coffee starts to get processed, first being depulped where the outer skin of the cherry and most of the mucilage is removed. The coffee is then fermented, washed and dried on raised beds. What makes coffee in Kenya even more consistent to work with is that the coffee is separated by size, where AA is the biggest and PB the smallest. This doesn't say anything about quality per say, but the different sizes will of course taste different from each other. This is the AB, meaning the second biggest size beans from Karagoto.

About Karagoto The Karogoto factory is located quite close to Kieni near the town of Karatina, Nyeri. It's owned by the Tekangu Coffee Farmers’ Cooperative Society, which got its name from combining the names of their three mills: Tegu, Karogoto and Ngunguru. It has seen success in recent years to secured some really great prices for the farmers that deliver their coffee cherries there. Karagoto is managed by Ephraim Maina Muthee, who showed us around when we visited in 2016.

The mill is split in half by a road, with the sorting shed and fermentation tanks on the lower side and the drying beds on the upper slope of the hill. Both sides are pretty steep, with a great view of the valley and weaver birds making their homes in the trees around the mill.  

SHORT FACTS ON KARAGOTO Mill: Karagoto  Owners: Tekangu Coffee Farmers’ Cooperative Society  Contributing farmers: 1700+  Altitu

Sourced from the Karagoto Factory in Nyeri, Central Kenya, this lot represents the meticulous standards of Kenyan coffee production. The cup is a blend of SL28, SL34, Batian, and Ruiru 11 varietals, processed using the washed method. This traditional technique typically emphasizes a clean, vibrant acidity and a refined clarity that allows the inherent characteristics of the bean to shine. The inclusion of Batian—a disease-resistant variety developed by the Coffee Research Foundation—highlights the ongoing evolution of regional agriculture.

When evaluating the profile, which features notes of rosehip, black currant, and lemonade, it is helpful to reference the flavor wheel to better understand how these distinct acidic and floral qualities interact. Washed coffees from this region are often celebrated for their bright, sparkling character, providing a structured experience that balances complex fruit tones with a crisp, tea-like finish.