Sticky Fingers

Tasting notes

In the roaster’s words

Sticky Fingers Kenya Tasting notes: Blueberry juice, redcurrant, Bloody Mary Origin: Kenya Region: Ngariama, Kirinyaga County Farm: Karimikui Washing Station Producer: Rungeto Farmers Co-operative Society Varietal: SL28, SL34, Ruiru 11 and Batian Process: Washed Altitude: 1,600-1,750 MASL Big, juicy and vibrant. Blueberry juice up front, bright redcurrant acidity, and a savoury Bloody Mary note that makes it properly Kenyan. Dark berries and ripe fruit sweetness run underneath, finishing long and structured. The station Karimikui Washing Station in Kirinyaga County is one of three factories run by the Rungeto Farmers Co-operative Society. It was established in 1997 and serves around 600 smallholder farmers on the fertile red volcanic slopes of Mt. Kenya. The station is named after a native tree found throughout the region. Farmers work small, mixed plots where coffee grows alongside bananas, maize, macadamia and grevillea trees. Through the co-operative, members get access to social welfare initiatives, educational support and agricultural financing. The coffee Rich volcanic soils, high elevation and careful processing give a cup that is complex and intensely fruity. The process This lot is fully washed, the traditional Kenyan way. Cherries are hand-sorted on delivery, then pulped and fermented overnight in concrete tanks to remove the mucilage. The coffee is washed, graded by density in clean water channels and given a final soak before drying. The parchment is dried on raised African beds for 7 to 15 days, hand-turned and sorted throughout. It's covered at night and during intense sun to keep the moisture even and protect quality.

Notes

Karimikui Washing Station in Kirinyaga County, established in 1997, serves around 600 smallholder farmers on the slopes of Mt. Kenya; coffee is fully washed, fermented overnight, density graded, soaked, and dried on raised African beds for 7 to 15 days.