- 963 Smallholder Producers
- Gatundu, Kiambu
- SL-28, Ruiru 11, Batian
- 1,600 - 1,700 masl
As it reached midday with the sun at its peak position in the sky, we arrived at Karatu in the sweltering heat. We had spent the morning driving north winding through the Great Rift Valley after days of tasting hundreds of coffees. This lot of coffee was made up of small coffee beans called peaberries. These are a rare mutation which happens when a coffee cherry creates not two seeds but one. Due to their consistent size and shape, we always look forward to working with these beans as they roast incredibly evenly. This uniformity makes the end cup more vibrant with much clearer flavours.
When manager Samuel Muteti showed us around the mill at Karatu, it was quiet and tranquil. We spoke about how the coffee industry in Kenya is changing and shifting, how it is growing and the coffee itself is tasting different. In Karatu we found a coffee that hadn’t completely taken on this new identity and instead gives flavours of a classic Kenyan with immense sweetness and full body wine-like characteristics.
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.