Kenya AA Top - Karindundu

Cherry tart, grapefruit, rhubarb, nectarine, balanced
Log in to view price
Bag Weight 60 KG BAG
Harvest Season 2022/23
Status Spot
Lot Number P610510-2
  • 25 Bag(s)
Log In To Buy / Sample

About This Coffee

Karindundu Coffee Factory was founded in 1985 and joined the Barichu Farmers' Cooperative Society in 1996. Located on the slopes of Mt Kenya, the rainfall and soil conditions are ideally suited for high-grown coffees with outstanding, complex flavor profiles. A total of 520 smallholder farmers (350 men, 170 women) deliver cherry to the washing station. The factory makes cash advances available to the farmers, as well as training on coffee growing and sustainable practices. 

Country of Origin Kenya
Region Nyeri
Producer Type Washing Station
Farm Name Various smallholders
Wet Mill Karindundu Factory
Co-Op Barichu Farmers' Co-operative Society
Processing Washed
Processing Description Sun-dried on raised beds
Growing Altitude 1750m
Harvest Season 2022/23
Bag Weight 60 KG BAG
Bag Type Grain Pro / Ecotact
Plant Species Arabica
Variety SL28, SL34
Soil Red volcanic

History of Coffee in Kenya

It seems likely that coffee grew wild within the region that would become Kenya, buried deep inside impenetrable forests, or perhaps hiding in plain site; but it wasn’t until 1895 that missionaries both protestant and catholic attempted to grow coffee for commercial purposes. The 100 seeds from Reunion Island that would serve as progenitors to the Kenyan coffee industry arrived on a train, carried by priests belonging to an order known as “Holy Ghost Fathers.” On August 12th, 1899, they arrived at the spot that would quickly become the country’s capital city. One of the early protestant medical missionaries was Dr. Henry Scott. After his death in 1911, a new hospital complex was named after Dr. Scott and when the department of agriculture took over the complex in 1923 they kept the name: Scott Agricultural Laboratories, or “Scott Labs.” This is the origin of the “SL” in SL28 and other coffee varieties selected at the lab.

Growing Coffee in Kenya

Coffee is grown through the highland regions of Kenya, including Kisii, Nyanza, and Bungoma in the west; Nakuru and Kericho in the Great Rift Valley; Machakos, Embu, and Meru to the east of Mt. Kenya; and the Taita hills near the coast. The largest and oldest coffee growing areas are the central highlands, particularly Nyeri, sandwiched between the foothills of Mt Kenya to the east and the Aberdare mountain range to the west. Most coffee in Kenya is grown between 4,500 and 6,500 feet. Nearly all of Kenya’s 700,000 coffee producers are small land holders belonging to cooperatives. Most common varieties in Kenya are Ruiru 11, SL28, SL34, and K7. SL34 and K7 were developed from heirloom bourbon known as “French Mission,” which was the primary variety grown prior to the 1930’s that can still be found today, as can Blue Mountain on some farms. Kenyan coffees are graded by screen size and while there are several grades, specialty coffee is AA, AB, or PB (peaberry), used in combination with quality grade FAQ or FAQ Plus (Fair Average Quality).

  • Status Spot
  • Region Nyeri
  • Farm Name Various smallholders
  • Producer Type Washing Station
  • Wet Mill Karindundu Factory
  • Processing Washed
  • Processing Description Sun-dried on raised beds
  • Bag Type Grain Pro / Ecotact
  • Plant Species Arabica
  • Variety SL28, SL34
  • Coffee Grade KEN CA WA AA
  • Min Growing Altitude 1750m
  • Country of Origin Kenya
  • Warehouse The Annex
  • Co-Op Barichu Farmers' Co-operative Society
  • Soil Red volcanic
  • On Sale No
  • Top Lot Yes
  • CTRM Contract Number P610510-2