Your shopping cart

Karatina AA

Peach, Molasses Cookie, Ginger

Availability: In stock
- +

A luscious stone fruit and spice-toned cup. Aromas of peach, amaretto, and clove introduce notes of molasses cookie and raspberry when sipped. Honeycrisp apple acidity shines through the pleasantly creamy body, and a memorable aftertaste of sandalwood and ginger provides the finishing touch. 


Producer: Karatina Coffee Factory
Farm: Barichu Farmers Cooperative Society
Region: Nyeri County
Altitude: 5,413 feet
Varietal: Ruiru 11, SL28, Batian
Process: Washed 
Roast: Light
Notes: Peach, Molasses Cookie, Ginger

The Story

This coffee was grown by 1,450 smallholders belonging to the Barichu Farmers Cooperative Society. The co-op's goal is to help educate farmers on crop husbandry and other agricultural practices important to sustainable production of quality coffee, including intercropping to provide shade for coffee trees, using fresh river water for washing coffee, and then using the wastewater from the washing process to water the soil.

From funds set aside from the previous year’s harvest, members of the cooperative can access pre-financing for school fees, farm inputs, and funds for emergency needs. The factory is receiving assistance from a field partner: Coffee Management Services (CMS). The long-term goal is to increase coffee production through farmer training, ready access to inputs, Good Agricultural Practice seminars, and providing up-to-date printed materials on sustainable farming. By paying the producers some of the highest returns for their coffee this objective becomes more possible. C. Dorman strongly believes in establishing a transparent, trust based relationship with smallholder farmers, helping to support sustained industry growth throughout the country, and continuing to elevate the standards of quality coffee produced in Kenya.

Processing Notes

Fermentation: After pulping, the coffee is fermented overnight to break down the sugars, before traveling through channels to the soaking tank where the coffee is carefully cleaned, soaked, and then spread out on raised drying tables.

Drying process: Time on the drying tables depends on climate, ambient temperature, and total production volume undergoing processing. Drying can take from 7 to 15 days in total. Continuous sorting and hand turning of the parchment takes place throughout the drying process.


Back to top