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    Kenya AA Karindundu Washing Station

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      Purchase Kenya AA Karindundu Washing Station

      Kenya AA Karindundu Washing Station


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      About Kenya AA Karindundu Washing Station

      Arrived late August 2021 in vacuum sealed packages. Still cupping like new, in part due to its sealed packaging.

      Karindundu is a washing station in Nyeri, Central Kenya. This district is known for complex, flavorful coffees with intensity. Karindundu is owned by the Barichu Cooperative, who operates three other washing stations: Karatina (which we are also offering this season), Gatomboya, and Gatuiri (we have offered coffee from this washing station in the past). This washing station processes coffee cherry for a little over 800 members. Farmers plant other crops in with the coffee trees, like macadamia, bananas, corn and beans. Being part of the Coop gives members access to financing for school fees, farm improvements and emergencies, as well as a plant nursery and a demo coffee plot.

      Kenya has a unique double soak washing process. Washed coffee is distinguished by the clarity of the flavors and attributes that it can achieve. During this process, the sugars present in the mucilage are removed through natural fermentation or mechanical scrubbing. Fermentation can be done by stacking the coffee outside or placing them under water and allowing nature to take its course. After the sugars are removed, the beans then can be taken through a secondary washing to remove any additional debris, or taken immediately to the patios or beds for drying. During wet processing, the pulp is removed mechanically. The remaining mesocarp, called mucilage, sticks to the parchment and is also removed before drying. Mucilage is insoluble in water and clings to parchment too strongly to be removed by simple washing. Mucilage can be removed by fermentation followed by washing or by strong friction in machines called mucilage removers. The method and supervision of fermentation can make or break a coffee's final outcome. These coffee cherries were hand sorted by the farmers before they went into production. After their skins were removed the coffee was fermented for 24-36 hour under close shade the amount of which depends on climate temperatures. After fermentation the coffees are washed again, graded by density in washing channels and allowed to soak a second time, overnight in clean water. They are then placed on drying tables where they will be sun dried 12 to 20 days on African drying beds.

      There are several varietals in this lot, notably SL28 and SL34. "SL" varieties, Bourbon derivatives, were developed decades ago by Scott Labs for the best flavors and are now being reproduced in areas around the world when conditions are right. Ruiru 11 and Batian are hybrids developed for their resistance to coffee diseases, and are regularly planted on coffee farms in Africa.

      • Washing Station: Karindundu
      • Coffee Cooperative: Barichu FCS
      • District: Nyeri
      • Wetmill Altitude: 1700 Meters above sea level
      • Coffee Variety: Mostly SL28 and SL34, with some Ruiru 11 and Batian
      • Processing: Washed

      Cup Characteristics: Aromas of black cherry, and vanilla. Flavors of wild raspberry, lemongrass, black tea, and mango.

      Roasting Notes: Beans are hard and dense and can be roasted to a variety of darkness levels. Most floral and delicate notes will be presented at City+ to FC range. The delicate nuances of this coffee will present themselves at lightly roasted levels but be sure to have a full first crack. Some may prefer to finish the roast at the first sound of second crack. Behmor users try P1 or P3, or, switch to manual and increase drum speed in the latter part of the roast.