Karindundu Factory - Kenya

Gatomboya Factory is located in Kenya’s Central Highlands, where smallholder farmers harvest ripe coffee cherries between October and January. The region receives around 1,500 mm of annual rainfall, with temperatures ranging from 14 to 25°C. Processing water is sourced from the Kirigu River, with recycled water and settling pits used to manage wastewater.

After careful hand-sorting, the cherries are pulped and graded by quality. The higher-grade lots are fermented separately for 16–24 hours in shaded conditions, then washed and density-sorted to remove lower-quality beans. The coffee is subsequently soaked in clean water from the Gatomboya stream for a further 16–18 hours before being sun-dried on raised African beds for up to 21 days, with careful protection from midday heat and overnight moisture.

Kenya is renowned for its meticulous approach to coffee sorting and processing, producing coffees with remarkable consistency and a distinctive aromatic character. This AA lot, graded according to bean size, showcases that unmistakable Kenyan intensity.

In the cup, expect pronounced blackberry and blackcurrant notes, with a subtle vegetal character on the finish. Powerful and fruit-driven, this is a lively coffee that reveals different nuances as it cools.

• Region: Nyeri County
• Country: Kenya
• Elevation: 1,770 masl
• Variety: SL-28, SL-34, Batian, Ruiru 11
• Process: Dried in Clean Parchment