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Sparkling "FLASH-BREWED" Coffee

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Drip bags

Kirinyaga is a highly sought-after coffee growing region.

The Karimikui factory is located in Kirinyaga, and was established way back in 1966. When the specialty coffee movement first emerged, the Nyeri region was most famous at the time, but now a quality shift has emerged.

Kenya mainly produces fully washed coffees, and is considered by many as the world’s number one quality producer. You can definitely count us in that group – for the classic Kenya profile (bright and juicy, complex acidity, big body) as well as for the more elegant versions that are more subtle and floral.

This lot was collected from hundreds of smallholders from the area surrounding the washing station (factory). The team at the factory sort the cherries before they go into production. The coffees are traditionally processed with dry fermentation, before being washed and graded in channels, and dried on raised beds. The farmers mainly grow SL28 and SL34, but as with almost all Kenyan cooperative coffees, there can be a mix of
everything (other common cultivars are K7, Ruiru 11 and now also Batian). This lot is primarily SL28 and SL34.

This is a great example of the classic Kenya profile: bursting with black currants and stone fruits like black plums before giving way to a hibiscus-like finish. The body and sweetness combine to give us the sensation of sugar cane – truly a magnificent cup.

Please enjoy!


Kirinyaga is a highly sought-after coffee growing region.
The Karimikui factory is located in Kirinyaga, and was established way back in 1966. When the specialty coffee movement first emerged, the Nyeri region was most famous at the time, but now a quality shift has emerged.
Kenya mainly produces fully washed coffees, and is considered by many as the world’s number one quality producer. You can definitely count us in that group – for the classic Kenya profile (bright and juicy, complex acidity, big body) as well as for the more elegant versions that are more subtle and floral.
This lot was collected from hundreds of smallholders from the area surrounding the washing station (factory). The team at the factory sort the cherries before they go into production. The coffees are traditionally processed with dry fermentation, before being washed and graded in channels, and dried on raised beds. The farmers mainly grow SL28 and SL34, but as with almost all Kenyan cooperative coffees, there can be a mix of
everything (other common cultivars are K7, Ruiru 11 and now also Batian). This lot is primarily SL28 and SL34.
This is a great example of the classic Kenya profile: bursting with black currants and stone fruits like black plums before giving way to a hibiscus-like finish. The body and sweetness combine to give us the sensation of sugar cane – truly a magnificent cup.
Please enjoy!