KENYA KARIANI AA | Specialty Coffee Roasted at Meron



Explore the tasting notes of a single origin specialty coffee sourced from Kenya freshly roasted in our coffee lab, at Meron Roastery. Here is some cool info about the coffee and the farm.


The farm/farmer

The Kariaini Processing Station was opened in 1954 in Mukure in Kirinyaga Region. It belongs to Mwirua FCS which also serves other stations such as Mitondo, Getuya and Gathambi with John Kinyua being the processing station manager.


About the coffee

After picking and before being subjected to processing, the skin and pulp of the ripe cherries are removed – a characteristic method of washing processing. The water used is kept in so-called soaking pits and is also recycled. The station uses a huller with three sets of discs to remove the skin and fruit that protects the green coffee beans. After dehusking, the coffee is fermented overnight to break down the sugars, before being cleaned, soaked and spread out on raised drying tables. The time the beans spend on the drying tables depends on the climate, the ambient temperature and the amount of coffee being processed, and can take between 7 and 15 days in total.



Take a look at the cup profile:

Country of origin: Kenya

Farm/Farmer: Kariani Washing Station

Region: Kirinyaga

Varieties: Ruiru 11, SL28,SL34, Batian

Elevation: 1,600 m

Proc. Method: Washed

Tasting notes: green tea, fennel, green grapes, grapefruit



Experience the amazing specialty coffee at home. Order your favorites online from our shop.