Kenya Kirinyaga Karimiku Factory AA Washed
RM60.00 – RM260.00
| Variety | SL28, SL34 |
| Country | Kenya |
| Processing | Washed |
| Region | Kirinyaga |
| Altitude | 1,600 – 1,800 m |
| Roast Level | Light Roast |
| Tasting Notes | Mulberry, Pomegranate, Red Apple, Prune |
| Quantity | 200g/1000g |
Brewing Size Guide
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
Mulberry, Pomegranate, Red Apple, Prune
| Variety | SL28, SL34 |
| Country | Kenya |
| Processing | Washed |
| Region | Kirinyaga |
| Altitude | 1,600 – 1,800 m |
| Roast Level | Light Roast |
| Tasting Notes | Mulberry, Pomegranate, Red Apple, Prune |
| Quantity | 200g/1000g |
About This Coffee:
Kenya Kiambu Washed
Region and Farm Introduction: Karimiku Factory is located in Kirinyaga, one of Kenya’s most prestigious coffee-growing regions situated along the slopes of Mt. Kenya. The area benefits from volcanic red soils, cool high-altitude microclimates, and abundant rainfall — all contributing to slow cherry maturation and exceptional cup quality.
Karimiku operates under a local farmers’ cooperative, sourcing cherries from smallholders who typically manage 100–300 coffee trees each. With strict hand selection and meticulous washing techniques, the factory consistently produces clean and vibrant coffees.
Processing Method Features: Karimiku uses Kenya’s classic double-washed method. After hand sorting, cherries are depulped and fermented in tanks for 24–48 hours, then washed through traditional grading channels. The parchment is soaked in clean water for an additional 12–24 hours to enhance clarity before drying on raised beds for 10–18 days. This meticulous process produces coffees with layered acidity, high clarity, and the signature Kirinyaga fruit intensity.
| Pack Quantity |
200g ,1000g |
|---|
Each Brewing Method Grind Size Reference
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
So, How Do You Know What Grind To Use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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