- 1,053 Smallholder Producers
- Gatundu, Kiambu
- SL-28 & Ruiru 11
- 1,650 - 1,700 masl
Karinga is one of three mills that form the Gitwe Cooperative. These mills were part of the great coffee unions which collapsed due to corruption and mismanagement over the past few decades. Coffee in Kenya was introduced in the late 1800s and has a complex history. The industry has transformed from its foundations as a colonial crop, to a leader in quality sought throughout the world. The rise of the auction system in the 1930s and the country’s ability to produce quality beyond any other origin drove up prices and made coffee Kenya’s most valuable export.
Kenyan coffee has changed since its inception - starting with the country’s trade system becoming more transparent. As the rest of the world closes the quality gap there has been a growing push to advance the industry again and find new ways of showcasing how incredible Kenyan coffee can be.
Espresso: 1:2 dose to yield, extracted in 28-36 secs
Filter: 0.07:1 coffee to water, brewed in 3-4 mins
Roast days are Tuesdays and Fridays. All orders placed by midnight the day before will be sent out first-class on the roast day.
We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don’t label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.