What are the characteristics of Kenyan AA coffee and how to extract the best acid from Kenya?

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Product name: Karimiku processing plant Karimikui Factory

Country: Kenya Kenya

Producing area: Kirinyaga, Holy Mountain, Kenya

Grade: AA

Treatment method: washing treatment method Washed Process

Variety: SL28 & SL34

Altitude: 1700-1800 m

Flavor: citrus, black plum, good acidity, sweet sucrose

The Karimiku processing Plant (Karimikui Factory) belongs to the Rungeto Co-operative Society, which is located in the Kirinyaga area of Kenya. The Rungeto Co-operative Society is made up of three processing plants: Karimikui, Kii, and Kiangoi. At the time of its establishment, it inherited most of the assets after the dissolution of the famous local cooperative. Among them, the Kalimiku processing Plant (Karimikui Factory) started operation in 1997. There are about 1400 farmers around, which can produce about 745 tons of fresh coffee fruit each year.

The processing plant is very focused on quality and has quite perfect and strict standards. The nearby Karimicu River (Karimikui River) is used as the main source of water. After carefully screening the ripe coffee fruit, the peel and pulp are then removed and fermented in the sink to remove pectin, and finally washed with clean water and then sun-dried on the African scaffolding. The treatment plant not only treats the production of coffee, but also pays great attention to environmental protection, and even builds its own wastewater treatment system to produce high-quality coffee beans without polluting the environment.

This batch is directly traded by exporters, with rich flavors such as citrus and black plum, very typical Kenyan acidity and, most importantly, sucrose sweetness at the end.