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Karatu PB

Karatu PB
Karatu PB
Karatu PB
Karatu PB
Karatu PB
Karatu PB
Karatu PB
Karatu PB
Flavour profiles

Strawberry Jelly Sweets, Red Apple, Apricot Jam

Regular price £10.20 10.20

Farm information
Method
Washed
Producer
963 Smallholder Producers
Region
Gatundu, Kiambu
Varietal
SL-28, Ruiru 11, Batian
Elevation
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.

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BREW RATIOS

Espresso: 1:2 dose to yield, extracted in 28-36 secs
Filter: 0.07:1 coffee to water, brewed in 3-4 mins

ROAST DAY

Roast days are Tuesdays and Fridays. All orders placed by midnight the day before will be sent out first-class on the roast day.

ROAST TYPE

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.

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