Klatch Coffee
Kenya Karinga AA

Kenya is Mike's favorite coffee , he takes home 3 lbs every week to enjoy. This is Mike's choice of the year with flavor notes of sweet and balanced with lemon citrus, green tomato, stone fruits of apricot and peach. Our partner, Karindundu Factory, is part of Barichu Cooperative Society, which helps train farmers on the specific agricultural practices key to drawing out out the unique flavors of each coffee varietal. Located in the southern part of the famous Mount Kenya, the co-op is made up of about 1,450 small scale farmers. The cherries are washed with fresh river water from Ragiti River and sundried on raised beds. The rich red-volcanic soil infuses the coffee cherries with all of the minerals and flavor needed for a balanced, flavorful cup. After pulping, the beans are fermented overnight to break down the sugars. The beans then travel through channels and make their way to the soaking tank, where they’re carefully cleaned, soaked, and spread out on raised drying tables. The amount of time that the beans spend on the drying tables depends on climate, temperature, and the amount of beans that are being processed. Drying can take anywhere from 7 to 15 days. Care-filled hand sorting and turning takes place throughout the drying process, making this a cup of coffee surrounded by the warmth of community.