Load image into Gallery viewer, Kenya - Rung’eto Karimikui AA (Grand cru#3)

            
                Load image into Gallery viewer, Kenya - Rung’eto Karimikui AA (Grand cru#3)

            
                Load image into Gallery viewer, Kenya - Rung’eto Karimikui AA (Grand cru#3)

            
                Load image into Gallery viewer, Kenya - Rung’eto Karimikui AA (Grand cru#3)

            
                Load image into Gallery viewer, Kenya - Rung’eto Karimikui AA (Grand cru#3)

            
                Load image into Gallery viewer, Kenya - Rung’eto Karimikui AA (Grand cru#3)

            
                Load image into Gallery viewer, Kenya - Rung’eto Karimikui AA (Grand cru#3)

            
                Load image into Gallery viewer, Kenya - Rung’eto Karimikui AA (Grand cru#3)

Kenya - Rung’eto Karimikui AA (Grand cru#3)

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  • Regular price $20.00
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    Origin : Kenya
    Region : Kirinyaga
    Farm : 500 different smallholder farmers
    Varietal : SL-28, SL-34
    Altitude : 1650 masl
    Process : Washed
    Tasting notes : Blackberry, black currant and rhubarb

    TASTING

    The tasting experience begins with a rich, round sweetness that envelops your whole palette. It then dissipates slowly and leaves room for the marvelous notes of acidity that lead the rest of the sip. An incredibly juicy presence of blackberry and black currant is impossible to miss, followed by a final acidulous aroma, reminiscent of rhubarb, that lingers on the tongue. It truly feels as if you’ve eaten a spoonful of blackberry-rhubarb jam. Absolutely no presence of bitterness, only pleasant acidity and sweetness.

    This coffee is best savoured tepid. Warm, the sweetness of the cup overwhelms the rest of its qualities. When left to cool down just slightly, its acidity and fruitiness are allowed to flourish and show its true colours, accompanying the sugary aromas perfectly. Cold, it could almost be mistaken for fruit juice.

    We’re so excited to be able to offer you this rare and sought-after coffee. Before beginning our coffee roasting journey, we had tasted other roasters’ interpretations of past harvests, and loved what we tasted so much we dreamed of appropriating it one day. That day has finally come. We really hope you enjoy this coffee that genuinely feels like summer in a cup!

    DRINKING

    A coffee that deserves to be savoured mindfully, ideal for manual infusion brews, in a Chemex or V60, to live out the full experience. Surely not a coffee to bring to a typical family breakfast, but perfect for a slow weekend morning, or a meditative work break. Initiated and adventurous folks will enjoy a fairly high-acidity and complex shot of espresso as well.

    ORIGIN

    Rung’eto is an established Kenyan Farmers Cooperative Society situated in the North-Eastern corner of Kirinyaga County. This particular cooperative is massive, composed of around 850 smallholder coffee farmers, and works exclusively with three large coffee factories: Karimikui, Kiangoi, and Kii. These factories are where coffees are sent to be pulped and dried. Karimikui is the oldest of these, established in 1966, and processes the harvests of 500 of the cooperative’s members. It occupies the foothills of Mount Kenya, and ranges around 6 acres of land.

    Coffee harvests are often delivered by bike, or ox driven carts, from surrounding farmers’ estates to the factory. The farmers then hand sort underripe and overripe cherries before they are sent to be pulped, fermented for 16 to 24 hours, and then thoroughly washed using water from the Nyamindi River. The water is then treated before rejoining the river. For topographic reasons, the beans are then pumped to the other end of the factory to be dried on raised beds for another 21 days.

    Interestingly enough, the area is more abundant in tea plants than coffee ones. Nevertheless, their coffee harvests have been celebrated for years, the region and cooperative having been voted among the best in Kenya and having become a true reference for specialty coffee quality. This lot is no exception. The astounding balance of acidity and sweetness in this coffee is a natural reflection of the rich volcanic soil it grew in, as well as an attestation to the meticulous work of each contributor.

    Brewing parameters :
    Dry coffee : 19.5 grams
    Wet weight : 66.6 grams
    Time : 28 seconds
    Water temperature : 200° F (93° C)

    Which grind to choose? See our guide.