Kenya - Kabare Karani AA - Washed

Karani factory was built in 1998 and bears the name of its first owner. The area in which the farm is located is very fertile for many agricultural crops and is irrigated by a perfect irrigation system scheme leading from Mt. Kenya, which supplies clean water enriched with minerals.

Cherries are sorted by hand before peeling. The peeled grains in the parchment are then fermented overnight in tanks for about 16-24 hours. After fermentation, the parchment is washed, sorted and, in the last stage, dried on raised beds, which takes 9 to 15 days.

The chairman of this farm, Robinson Thiaka, is working hard to improve the quality and quality of the coffee. Most farmers use cherry pulp and cow manure to produce organic fertilizer.

Flavor profile: Blackberries, earl grey, red grapefruit and jasmine

Country of origin : Kenya