Tim Wendelboe - Karinga

Karinga is a prominent wet mill, or "factory," situated in the Gatundu district of Kiambu County, managed by the Kibiru Farmers’ Cooperative Society. This lot is a quintessential example of Kenyan excellence, benefiting from the region's nutrient-dense red volcanic soil and high-altitude climate. The cherries, delivered by local smallholder farmers, consist of the celebrated SL28 and SL34 cultivars alongside the resilient Ruiru 11 and Batian. Following strict hand-sorting, the coffee is processed using a traditional disk de-pulper and dry-fermented for 12–16 hours to develop its signature acidity. After a thorough washing and density grading in clean water channels, the parchment is dried on elevated beds for up to 14 days. The result is an incredibly vibrant and structured cup, lead by intense notes of blackcurrant juice and delicate floral aromatics, finished with the refined tartness of rose hips.