KARUMANDI AA #023 [25/26] - SL-28, SL-34, RUIRU 11 & BATIAN, TRADITIONAL WASHED - KENYA

SCENERY
LONDON, ENGLAND

KARUMANDI AA #023 [25/26] - SL-28, SL-34, RUIRU 11 & BATIAN, TRADITIONAL WASHED

RHUBARB
GOOSEBERRY
WHITECURRANT

PRODUCER: 1600 SMALLHOLDER FARMERS, BARAGWI FARMERS' COOPERATIVE SOCIETY
ORIGIN: KENYA
REGION: KARUMANDI, GICHUGU, KIRINYAGA
STATION: KARUMANDI FACTORY
VARIETAL: PRIMARILY SL-28 & SL-34, WITH SOME RUIRU 11 & BATIAN
ALTITUDE: 1600 - 1800 MASL
PROCESS: TRADITIONAL WASHED
IMPORT PARTNER: NORDIC APPROACH

ROAST DATE: JULY 21, 2026

FROM THE ROASTER

ONE OF OUR FAVOURITE KENYANS OF THE 24/25 SEASON RETURNS IN FINE FORM, WITH A SLIGHTLY DIFFERENT PRESENTATION THIS YEAR - THE OLD-SCHOOL KENYA CURRANT-TOMATO AXIS AS A BACKBONE BUT WITH A SUPER BRIGHT, ELECTRIFYING ACIDITY AND COMPLEX HERBAL/CITRUS NOTES.

WE'RE TASTING

BRIGHT & FRESH AROMATICS - TOMATO LEAF, ORANGE ZEST AND LEMON VERBENA. IN THE CUP IT'S SUPER JUICY AND BRIGHT WITH CLASSIC KENYAN CURRANT NOTES - WHITECURRANT AS THE PROMINENT CHARACTER ALONGSIDE BLACKCURRANT LEAF, WHITE GRAPEFRUIT & A JUICY GOOSEBERRY & POACHED RHUBARB BACKBONE. AS IT COOLS THE ACIDITY AND AROMATICS REMIND US OF A HIGH ENERGY ZIPPY RIESLING.

PROCESS

TRADITIONAL WASHED: RIPE CHERRIES HAND-SORTED ON ARRIVAL, PULPED AND DENSITY-SORTED, THEN DRY FERMENTED UNDER SHADE FOR 16-24 HOURS BEFORE WASHING VIA SERPENTINE CHANNELS. THE FINAL LOT IS SOAKED AGAIN IN FRESH WATER FOR 16-18 HOURS (THE TRADITIONAL KENYAN DOUBLE SOAK) BEFORE DRYING ON RAISED BEDS OVER 14-21 DAYS.

HARVEST

CROP 25/26 - ARRIVED UK 07 JUL 2026. SECOND SEASON BUYING FROM KARUMANDI