Sweet. Juicy. Balanced.


Karimikui isn’t just fun to say, it’s a party in your mouth! With flavours like redcurrant, raisin and tangerine, this coffee has found the perfect balance between sweet and juicy. Interesting fact: Kenyan beans aren’t normally used to roast espresso but that’s exactly what we did…

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Flavour profile

You know that feeling when you’re at a really good party and you don’t want it to end? Well, that’s how it is with Karimikui. It’s a party in your mouth, created by a well-balanced, sweet and juicy flavour profile. The sweetness comes from luscious notes such as redcurrant, maple syrup and raisin, while tangerine and lime-like flavours take the party to a level of juiciness that – quite frankly – should be illegal. And even though all good things, like enjoying a cup of Kenya’s finest, must come to an end, Karimikui’s tropical aftertaste will hang out with you for a little bit before moving on. Leaving you wanting just a little more. Exactly like a good party should.

The story – the farm

As you probably know, Kenya mainly produces fully-washed coffees, and is considered by many as the world’s number one quality producer. There are more than 700,000 coffee farmers (smallholders) representing about 55% of the production. The rest is produced mostly by large farms known as estates. One of these smallholder coffee farms is the Karimikui Coffee Factory.

The KCF was established in 1966. It rests on six acres of land in the Kirinyaga, at a healthy 1,650m altitude. Interestingly enough, the 600 smallholders affiliated with the Karimikui washing station – give or take a few – mostly grow tea. Who knew that the rich, red, volcanic soil is also ideal for the cultivation of coffee?
The factory receives assistance from Coffee Management Services (CMS). This group’s long-term goal is to increase coffee production through farmer training, Good Agricultural Practice seminars, and some other initiatives, all focused on empowerment. CMS 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.

Back to the beans themselves. The beans are traditionally processed with dry fermentation, before being washed and graded in channels, and dried on raised beds. Pretty standard procedure. What isn’t standard however, is roasting Kenyan coffee beans as espressos. But that’s exactly what we did. A Keen Coffee first!


  • Washing Station: Karimikui
  • Producer: 600 smallholders
  • Region: Kirinyaga
  • Varietal: SL-34, SL-28, Batian, Ruiru 11
  • Altitude: 1,650m
  • Process: Washed
  • Harvest Period: January – March
  • Flavour: Redcurrant, maple syrup, tangerine, lime, raisin


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