REGION: Ngarugu, Gatundu VARIETAL: SL 28, SL 34, Ruiru 11 FARM: Karatu Factory ALTITUDE: 1883-1900M FARMER: Gitwe Cooperative ROAST: Light PROCESS: Washed
*MONDAY ROAST ONLY
Our Kenya Karatu Chairman Reserve starts with a floral aroma. The cup offers complex flavors of tart cherry, grapefruit, and molasses but with a lemon lime finish.
We’re excited to announce that our Kenya Karatu is back! Our Karatu was a 2016 Good Food Awards winner. This release is extremely special as it is a Chairman Reserve. The Chairman Reserve is in remembrance of all our wonderful encounters with Chairman Francis Maara Kariuki of the Gitwe Farmers Co-operative Society Ltd. Winning the Good Foods Awards was a honor but having the opportunity to speak together with Chairman Kariuki in his first visit outside of Kenya, made the award and experience even more rewarding.
After Good Foods Mike began his travels searching for great coffee and building our Direct-Trade relationships. This started appropriately in Kenya, where he visited with Chairman Francis Maara Kariuki at the mill. He was still wearing the medal we won and that Mike had presented to him in San Francisco at the Good Food Awards. He was so proud that people from the United States celebrated and made life better for a small coffee farmer in Kenya.
This award not only reflects a great start to the year, but also the dedication and passion of our roasting team to provide only the best! If you have not tried this amazing coffee, now is your chance!
Karatu Coffee Factory is located in central province, Thika District in Ndarugu location of Gatundu Division near Gatundu town. It was established in 1965 and rests on 11 acres of land serving Karatu, Gitwe, Kibiru and Kigaa Villages.
Currently it is affiliated to Gitwe Farmers Co-operative Society Ltd. Its membership currently stands at 800 (700 are active members while 100 are inactive farmers).
After harvesting, the coffees are delivered to the factory and undergoes the wet processing method. Water is pumped from River Rwabura to the reservoir tanks for pulping and re-circulation. After pulping, the coffee is stored overnight, washed and soaked and spread on the drying tables. The parchment is then frequently turned on the drying tables, sorted and stored awaiting delivery to the millers.