Flavours of: Blackcurrant, Hibiscus, Raspberry Jam
Established in 1965 the Karatu coffee factory has a strong history of producing excellent coffee. Found just north of Nairobi in Kiambu County, the factory serves the villages of Karatu, Gitwe, Kibiru and Kigaa.
After picking, ripe cherry is brought to the factory by smallholder farmers, before it undergoes processing to remove the skin and pulp – known as the wet processing method. Wastewater is managed through the use of soaking pits. The water used for processing the cherry will spend time in the pits to insure that the nutrient rich water created during depulping will not be returned to the nearby water source without proper treatment. This additional step will cut down the risk of contamination, After adequate time for reabsorption the water will be recirculated. Currently Karatu Factory is employing five soaking pits for this process.
The factory has two disc pulpers installed to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. Then, the coffee is fermented overnight to break down the sugars. After pulping, the coffee is fermented overnight to break down the sugars, traveling through channels to the soaking tank the coffee is carefully cleaned, soaked and spread out on the raised drying tables. 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.
This is a super delicious fruit driven coffee, delivering lots of blackcurrant, jammy sweetness, tangy red fruit and a touch of floral.