TECHNICAL DETAILS
Origin: Kenya
Process: Washing
Altitude: 1,750 meters above sea level
Varietal: SL28 and 34
Washing station: Karindundu
Harvest: 2024
Tasting notes: Red fruits, black tea, caramel, chocolate
WHY WE LIKE IT
This coffee perfectly represents the classic Kenyan profile: a bright and juicy acidity, with notes of red fruits and a spicy character reminiscent of black tea. It also has an enveloping sweetness of caramel and chocolate that makes it a balanced and expressive cup.
It is an elegant and complex coffee, with a medium-high body, perfect to drink alone or with milk.
RECIPE
For filter:
We use 20 grams of ground coffee and 320 grams of final water at 93 ºC, in a total time of 3'-3'15". We make three pours:
(50GR) 30" (185GR) 1'10''-1'30''- (320GR) 2'30''
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Pouring 50g of water in 30"
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Pour up to 185 gr of water in 1'10-1'30"
- Pour up to 320 gr of water in 3'-3'15"
| EXPERIMENTATION VARIABLES | |
| Rest : 2 weeks (15-20 days) | |
| Method: V60 | |
| Mill : EK43 | |
| Water : Pentair Everpure 70ppm |
For espresso:
It uses 17 grams of dry coffee to extract 43 grams of total beverage in a cup in a time of 27 to 30 seconds.
| VARIABLES TO TAKE INTO ACCOUNT: | |
| Rest : 2 weeks (15-20 days) | |
| Temperature : 92.5ºC | |
| LaMarzocco Classic Line | |
| Mill : Mahlkonig E68S | |
| Scoops : VST 17g | |
| Water : Pentair Everpure 70ppm | |
| Pressure : 7 bars |
HISTORY
Specialty coffee from the Karindundu Factory in Kenya is one of the most recognized and appreciated by lovers of high-quality coffee. This coffee is produced in a region known for its high altitude, favorable climate, and meticulous processes that result in exceptionally flavorful beans. Here are key details about this coffee:
It is located near the town of Karatina in Nyeri County, north of Nairobi. Nyeri is part of the Mount Kenya coffee belt. The farms that supply coffee to the factory are located at an altitude ranging from 1,700 to 1,900 meters above sea level. This height contributes to the development of dense and flavorful beans. The red volcanic soils of this region are very fertile and rich in nutrients essential for growing coffee.
Workers , by being part of the Barichu Cooperative Society , have access to various social, economic and development benefits. These cooperatives in Kenya play a key role in improving the quality of life of small farmers and workers involved in coffee production. The cooperative ensures that farmers receive a competitive and fair price for the coffee they deliver, especially in the case of specialty coffee, which is highly valued in international markets.
Members receive training on best farming practices, sustainable farm management, selective harvesting techniques, and pest and disease management. They promote the use of organic fertilizers, recycling of coffee by-products, and techniques that protect the environment.
Many cooperatives, including the Barichu Cooperative Society, work to empower women farmers and ensure their equal participation in decision-making and economic benefits. This includes specific programs for women workers or initiatives to strengthen their leadership capacity.
The focus on worker welfare and coffee quality not only benefits local families, but also strengthens the reputation of Kenyan coffee in international markets. This cooperative model is essential to ensure the economic, social and environmental sustainability of coffee-growing communities like Karindundu .
VARIETY AND PROCESS
The SL28 and SL34 varieties are two of the most highly prized coffee varieties in the world of specialty coffees. Both have their origins in Kenya and are part of the research programs carried out by the Scott Agricultural Laboratories , hence the name "SL".
SL28 was developed in the 1930s and is ideal for cultivation at medium and high altitudes. The cup profile typically includes bright and acidic notes, typically citrus, with fruity and floral nuances.
Recognized for its quality in the cup, it is highly sought after by roasters and baristas who work with high-end coffees.
SL34 is highly adaptable to rainy and cold climates, tolerating wetter conditions than SL28. However, it has a more moderate resistance to drought.
The acidity is less bright than the SL28, but with more body. The notes tend to be sweeter and rounder, with flavors of ripe fruit, caramel and spices. It produces great balance and depth in the cup.
It is a highly valued varietal for its consistent quality, especially in more complicated climates.
Both varieties are pillars of the reputation of Kenyan and East African specialty coffees in general. Due to their complexity and cup quality, they are favorites in barista competitions and among consumers who appreciate unique flavor profiles.
