Trader: InterAmerican Coffee
Region: Selective regions of Central Kenya
Cooperative: Blend of several cooperatives societies and Estate coffees
Altitude: 1650 – 1800masl
Soil type: Rich Volcanic Soils
Flowering period: March – April
Harvest period: November – December
Shipping Period: March – April
Average rainfall: 1050mm
Average annual temperatures °C: 16 – 25 degrees
Variety: Ruiru11, SL28, SL34
Process: Fully Washed With Fresh River Water from the springs of the regions and then sundried on raised beds
Farm or Region History / Background
Kenya AB Karibu are coffees originating from farms in Central Kenya. “Karibu” is a Swahili word meaning welcome, the Karibu name was created after the kindness and love of the farmers and people in Kenya on welcoming guests from different part of the world.
Farm / Estate Processing Techniques
Hand picking is carried out in each wet mill. Cherry is delivered to wet mill and sorting is carried out.
Sun drying is done before delivery of the coffee to the dry mill for secondary processing.