KARATINA AB, KENYA

This is our third and for the first time ever, not final release of a Kenyan from this years harvest - another two are in the pipeline so do not panick! Incomes our third lot, also from the Nyeri County and continuing in the AB fashion.

Karatina AB comes in with a deliciously classic Kenyan profile, a tart and sweet structured acidity, gooseberry upfront leading into refreshing and big rhubarb which has us thinking of pink as we drink. A long black tea finish rounds out an ever so moreish cup. This is the middle of five lots for us, so sit back and enjoy, as we are mid harvest. 

KARATINA

This lot comes from Karatina, in Nyeri County, Kenya, produced by smallholder farmers in the Barichu area of Mathira, close to Karatina town. The area sits on the southern slopes of Mount Kenya, one of Kenya’s most recognised coffee-growing regions, known for its red volcanic soils, high elevations, and conditions well suited to bright, structured profiles.

The coffee is produced by approximately 1,450 small-scale farmers associated with the Barichu Farmers Cooperative Society. Farmers deliver ripe cherry to the washing station, where it is fully washed using fresh water from the Ragati River before being dried slowly on raised beds.

The cooperative supports its members through farmer education, agricultural training, and access to resources that help improve coffee quality and long-term farm productivity. Training focuses on crop husbandry, sustainable production practices, and Good Agricultural Practices, including intercropping for shade and responsible water use during processing. Wastewater from the washing process is also managed for use in watering the soil.

Funds set aside from the previous harvest allow cooperative members to access financing for school fees, farm inputs, and emergency needs. The factory also receives support from Coffee Management Services, a Kenyan field partner working with the cooperative on farmer training, access to inputs, seminars, and printed guidance on sustainable farming. By helping producers achieve strong returns for their coffee, the cooperative aims to make continued investment in quality and productivity more achievable.

After delivery, the cherries are depulped and fermented for approximately 12 to 24 hours, usually overnight, to break down the remaining mucilage. The coffee then moves through washing channels into soaking tanks, where it is cleaned and soaked before being transferred to raised drying tables. During drying, the parchment is regularly turned by hand and continuously sorted. Drying time varies depending on weather conditions, ambient temperature, and the total volume being processed, typically taking between 7 and 15 days.

(In partnership with Falcon Coffees)