From the very beginnings of Friedhats we wanted to share the coffees’ from this country. With wild and punchy flavour notes like blackcurrant and blackberry, hibiscus and lime (we are not into the tomato flavours so much) they put a smile on our faces year after year.
*buy our current coffee from this origin here*
It’s good to think outside the box. In the coffee world we’re so used to the flavour wheel, defining the fruits, the sugar, what sweetness can we compare this to; but sometimes it’s good just to feel it out. Transport yourself away from the regular confines and into an arena of MOMENTS and VIBES. For us, the Kenya Kariaini AA #011 takes us to our fancy Grandma’s conservatory, eating jam sandwiches in the sunshine and drinking some blueberry infused loose leaf tea from bone china with pink flowers painted on the cups and saucers.
Sometimes the technical stuff is good to know though, and I can tell you all about that, a mix of the SL28, SL34, Ruiru and Batian varieties, this coffee was grown at 1600 masl and processed at the Kariaini mill. Produced by the Mwirua Farmer Cooperative Society, which is made up of 1304 farmers based in the Kirinyaga Country region.
Some feels, some info, some good coffee. Cheers.
SUMMERTIME AND THE COFFEE’S EASY… wait, that sounds like this is some smooth, easygoing Guatemala… not that there’s anything wrong with that it’s just that this isn’t that. This is a bright, punchy Kenyan with a lime tart acidity, rhubarb, and stewed fruits. This is flash brews before the beach, this is sunshine on the terrace with a bloody mary. This is the Kenya Karamikui AA#1.
Named after the Karimikui Factory, a cornerstone of coffee processing since its establishment that’s nestled in the foothills of Mount Kenya. This factory facilitates around 600 smallholder farmers in the region, with advantages from fertile, volcanic soil. Made up of the varieties SL28, SL34 & Ruiru11, the Karimikui AA#1 benefits from its altitude of 1600 - 1700 masl, as well as a climate of 13-24 degrees celsius (ideal for coffee cultivation).
A new crop Kenya from the Thiririka Farmers Cooperative Society in Kiambu; made up of SL28, SL34, Ruiru 11, and Batian varieties, this coffee was grown at 1600 - 1800 masl and has a beautifully syrupy, sweet, thick body with lots of blueberry and blackcurrant.