Limited Release No. 38: Karindundu Nyeri, Kenya


Tasting notes: Medium body and dry. Bright notes of grapefruit, rhubarb, and nectarine.

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Back in the early days of the Specialty Coffee Revolution, there was one coffee that stood above all others, the coffee that introduced Americans to the world of Specialty Coffee. That coffee was from Kenya. In a sea of taste-alike blends, Kenya stood out as a bright oasis, challenging what we thought good coffee could be. Like a lot of coffees today, these original varietals were replaced by fast growing hybrids at the expense of flavor. But a few small growers continued with the earlier trees. We are excited to get a small amount of small-holder grown coffee from Kenya that brings back that age. If you remember what a great Kenya coffee could taste like you are going to love this one, and if you have never tasted coffee from Kenya you are in for a real treat!


Karindundu Coffee Factory was founded in 1985 and joined the Barichu Farmers’ Cooperative Society in 1996. Located on the slopes of Mt Kenya, the rainfall and soil conditions are ideally suited for high-grown coffees with outstanding, complex flavor profiles. A total of 520 smallholder farmers (350 men, 170 women) deliver cherry to the washing station. The factory makes cash advances available to the farmers, as well as training on coffee growing and sustainable practices.

Coffee is grown through the highland regions of Kenya, including Kisii, Nyanza, and Bungoma in the west; Nakuru and Kericho in the Great Rift Valley; Machakos, Embu, and Meru to the east of Mt. Kenya; and the Taita hills near the coast. The largest and oldest coffee growing areas are the central highlands, particularly Nyeri, sandwiched between the foothills of Mt Kenya to the east and the Aberdare mountain range to the west. Most coffee in Kenya is grown between 4,500 and 6,500 feet. Nearly all of Kenya’s 700,000 coffee producers are small land holders belonging to cooperatives. Most common varieties in Kenya are Ruiru 11, SL28, SL34, and K7. SL34 and K7 were developed from heirloom bourbon known as “French Mission,” which was the primary variety grown prior to the 1930’s that can still be found today, as can Blue Mountain on some farms. Kenyan coffees are graded by screen size and while there are several grades, specialty coffee is AA, AB, or PB (peaberry), used in combination with quality grade FAQ or FAQ Plus (Fair Average Quality).



Country of Origin Kenya
Region Nyeri
Producer Type Washing Station
Farm Name Various Smallholders
Wet Mill Karindundu Factory
Co-Op Barichu Farmers’ Co-operative Society
Processing Washed
Processing Description Sun-dried on raised beds
Growing Altitude 1750m
Harvest Season 2022/23
Bag Weight 60 KG BAG
Bag Type Grain Pro / Ecotact
Plant Species Arabica
Variety SL28, SL34
Soil Red volcanic

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