Karani AA
This air-freighted lot is a thrill for Kenyan-lot aficionados. Fresh, zesty acidity is smoothly paired with sweet ripe berries. A stunning coffee that really highlights the balance between acidity and it's fruit profile.
Karani Factory was constructed 1998 and operated by the Kabare Cooperative Society and serves. Mount Kenya is visible from the factory and the surrounding farms. Smallholder farmers grow there trees in sandy volcanic soil which are prime conditions for growing high quality coffee. Coffees from Karani are known for their vibrant acidity and complex flavors. Tasting notes often include ripe fruit, berries, and candy, with some variations highlighting black currant, kumquat, and caramel.
Region Nyeri < Kenya
Altitude 1800 MASL
Process Washed
Varietal SL28, SL34, Ruiru 11
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Sorting Level
10%
All our roasted coffees are run through an AI-powered optical sorter. This extra step ensures that you receive only the most nutrient-dense, flavorful coffees from each lot. The machine is also capable of removing any foreign objects (corn, metals, rope, to name a few) from the rest of the coffees.
The higher the percentage, the more coffee is being removed in order to achieve a truly pristine product. We liken this to how sake-makers "polish" during production in order to reach a higher-quality product.
Nothing goes to waste: the rejected coffees are re-roasted and sold to local markets.
Variety / Cultivar
SL28, SL34, and Ruiru 11
SL28 is among the most well-known and well-regarded varieties of Africa. It has consequently spread from Kenya, where it was originally selected in the 1930s, to other parts of Africa (it is important in Arabica-growing regions of Uganda, in particular) and now to Latin America.
SL34 was selected from a single tree on the Loresho Estate in Kabete, Kenya since research at the Scott Laboratories was often conducted in cooperation with local, private estate owners. Recent genetic tests have indicated that SL34 is related to the Typica genetic group.
Ruiru 11 is a compact, high yielding variety developed in Kenya to allow for more intensive coffee production with fewer losses from diseases and pests.