Coffees from Kenya are very distinct. Known to be winey, savory, and vibrant, we love to showcase these coffees for what they are, truly unique. We specifically look for cup profiles that have clean, juicy, tropical acidity with high intensity of citric acidity, and full-bodied, coating sweetness. These coffees are sought after by many roasters, and we always find ourselves rushing to secure the best lot we can. This year we were able to source a coffee we are really happy with from a Co-Op by the name of Karinga. Karinga factory was established in 1983 and rests on 5 acres of land serving the Villages of Kimaruri, Kariungu, Gachuha and Mugalwa. It is affiliated to Gitwe Farmers’ Co-operative Society Ltd. which includes about 650 individual farmers. Farmers deliver fresh harvested cherries to the factory, where the coffee is processed in a traditional washing method: After pulping the coffee is stored overnight, washed, soaked and spread on the drying tables. The parchment is then frequently turned on the drying tables, sorted and stored awaiting delivery to the millers. This coffee is juicy, bright and clean, with acidity like Ruby Red Grapefruit and Pomelo, a brown sugar sweetness, and a lingering effervescent finish. We think it is an excellent example of the distinctive flavor profiles offered by Kenya.