Variety: SL-28 & Various Region: Kiambu, Kenya Altitude: 1,850 Meters Process: Washed Harvest: November 2025 Notes: Vanilla, Tobacco & Dried Cherry Karatu is a well balanced cup with a zest of melon and candied citrus. This selection is proffered in the interest of sharing a Kenyan coffee that is not overwhelming with acidity whilst still maintaining a solid structure and weighted tea-like intricacy. In the cup, we also get notes of cacao, black cherry, melon and soft citrus sugars. Karatu's Peaberry is a fun coffee that will work wonderfully as an immersion and filter brew. Karatu Coffee Factory is located in Central Province, Thika District in Ndarugu location of Gatundu Division near Gatundu town. It was established in 1965 and rests on 11 acres of land, serving Karatu, Gitwe, Kibiru and Kigaa Villages. In addition to coffee growing, common crops grown are banana and maize. Grevillea or macadamia trees are also planted to provide shade to the growing coffee trees. In line with the rising awareness on the need to conserve the environment, the factory has dug the waste water pits away from the water source, where the waste water is allowed to soak back into the soil. Currently the factory does not engage in waste water treatment. Additionally the society encourages its members to plant trees on their farms. After coffee cherry is harvested, it is brought to the factory and then weighed. Smallholder farmers collect their earnings at that time. Coffee cherry is then sent through a disk de-pulper removing most of the fruit, and is fermented for 24-hours and then washed once more, bringing the entire process to 72-hours. The time in which parchment coffee dries depends heavily on the climate, ambient temperature, and volume being processed- which could take up to 15 days, and as little as one week. In Kenya, the farmers separate lots by seed/screen size. Peaberries are a natural occurrence of the coffee cherry only producing one seed instead of the normal two seeds. Kenyan coffee has a multitude of varieties being grown country-wide. Most commonly identified varieties have been selections from the field that have proven to yield optimal results. These varieties include SL-28, SL-34, Ruiru 11 & Batian. In this particular lot, an estimated 90%+ of Karatu is comprised of SL-28. The cultivar SL-28, is a prized variety for it's big fruit character, resilience & booming juicy profile. This variety has been genetically traced back to the Bourbon lineage of Coffea Arabica. Our coffees are best after two weeks+ of the roast date. Order by Sunday for next Monday's roast. Shipped on Tuesdays.

Variety: SL-28 & Various Region: Kiambu, Kenya Altitude: 1,850 Meters Process: Washed Harvest: November 2025 Notes: Vanilla, Tobacco & Dried Cherry Karatu is a well balanced cup with a zest of melon and candied citrus. This selection is proffered in the interest of sharing a Kenyan coffee that is not overwhelming with acidity whilst still maintaining a solid structure and weighted tea-like intricacy. In the cup, we also get notes of cacao, black cherry, melon and soft citrus sugars. Karatu's Peaberry is a fun coffee that will work wonderfully as an immersion and filter brew. Karatu Coffee Factory is located in Central Province, Thika District in Ndarugu location of Gatundu Division near Gatundu town. It was established in 1965 and rests on 11 acres of land, serving Karatu, Gitwe, Kibiru and Kigaa Villages. In addition to coffee growing, common crops grown are banana and maize. Grevillea or macadamia trees are also planted to provide shade to the growing coffee trees. In line with the rising awareness on the need to conserve the environment, the factory has dug the waste water pits away from the water source, where the waste water is allowed to soak back into the soil. Currently the factory does not engage in waste water treatment. Additionally the society encourages its members to plant trees on their farms. After coffee cherry is harvested, it is brought to the factory and then weighed. Smallholder farmers collect their earnings at that time. Coffee cherry is then sent through a disk de-pulper removing most of the fruit, and is fermented for 24-hours and then washed once more, bringing the entire process to 72-hours. The time in which parchment coffee dries depends heavily on the climate, ambient temperature, and volume being processed- which could take up to 15 days, and as little as one week. In Kenya, the farmers separate lots by seed/screen size. Peaberries are a natural occurrence of the coffee cherry only producing one seed instead of the normal two seeds. Kenyan coffee has a multitude of varieties being grown country-wide. Most commonly identified varieties have been selections from the field that have proven to yield optimal results. These varieties include SL-28, SL-34, Ruiru 11 & Batian. In this particular lot, an estimated 90%+ of Karatu is comprised of SL-28. The cultivar SL-28, is a prized variety for it's big fruit character, resilience & booming juicy profile. This variety has been genetically traced back to the Bourbon lineage of Coffea Arabica. Our coffees are best after two weeks+ of the roast date. Order by Sunday for next Monday's roast. Shipped on Tuesdays.