Karinga

US$20,40

This Kenyan SL28 coffee from the Karinga wet mill has a very distinct and intense fruity flavour with a refreshing acidity. Expect winey notes of blackberries and rose hips with delicate floral aromas.

Additional information

Weight .311 kg
Dimensions 23 × 15 × 7.5 cm
Cultivar

Flavour Notes

Producer

Country

Kenya

Region

Kiambu

Process

Washed

Harvest

Roast Profile

Contents

Whole Coffee Beans

Bag Size

250g

Quantity

This coffee is grown at around 1900 masl in Kiambu where the climate is cool and makes the coffee ripen slower and develop more flavour, sweetness and acidity.

Most of the members who sell their coffee cherries to this wet mill grow mainly the SL28 cultivar (with some growing SL34) because of good yields and exceptional quality in high altitudes. The majority of the farmers in this area have therefore been reluctant to plant the newer rust tolerant hybrids Batian and Ruiru 11 which are becoming more common in lower altitudes in Kenya.

 

For me this coffee has been a standout for several years when I have been tasting coffees in Kenya because of its intensity of flavour. This year, I find the coffee to be quite winey and floral with intense blackberry and rose hip flavours. It is a very complex coffee that displays layers of flavour as it cools, so make sure you enjoy this coffee at various temperatures. 

SL28 is one of the most popular cultivars grown in Kenya because of its high yields and superior quality in the cup. It is no secret that I love this fruity cultivar that at its best taste like black currant juice, rhubarb or rose hip tea. SL28 was a selection made by the Scott Agricultural Laboratories in the 1930’s and along with the SL34 cultivar it is the most commonly grown cultivar in Kenya and an important reason why everyone thinks about fruity coffees when they speak of Kenyan coffees.

KARINGA PRODUCTION PROCESS
Picking and sorting

The coffee cherries are typically hand picked by the farmers and their family members. After delivering the coffee cherries to the wet mill the good coffee cherries are separated from the inferior ones by hand sorting and they are delivered in separate cherry hoppers.

Depupling, fermenting & washing

The cherries are depulped and graded by using an old Aagard disc de-pulper that uses water and gravity to sort dense beans from less dense beans. Coffee of different grades are moved to separate fermentation tanks where the parchment coffee, with it’s mucilage still on, is dry fermented for about 12-36 hours over night. After fermentation the coffee is washed in clean water and graded once again by gravity. The more dense beans are dried separately from the beans with lower density and inferior quality.

Drying

The coffees are dried on elevated drying tables, where defect parchment coffee gets sorted out by hand. Drying the coffee takes about 10 – 14 days. During daytime the coffees are raked to ensure even drying. The drying tables are covered during the hottest times of the day to avoid over heating and also at night time to prevent condensation. The drying process is finished when the moisture content in the coffee beans is between 10-12%. After drying, the coffees are stored in conditioning bins before delivery to the dry mill. The coffees we buy from Kenya are always vacuum packed before they are shipped to Norway.

DO YOU SHIP INTERNATIONALLY?

Yes, we are pleased to offer international shipping with either DHL or Norwegian Post (Posten). Unfortunately, due to custom challenges, we are not currently able to ship to Russia.

 

Note: There are some countries we are only able to send to with DHL at the moment as the Norwegian Postal  Service is not able to deliver to all countries due to the Covid-19 pandemic. Please check this website if your country is open for postal delivery with normal mail.

HOW MUCH DOES SHIPPING COST?

The shipping cost varies based on how many bags you order and the shipping method you choose. It is calculated during checkout.

 

Norwegian orders: We use Posten for packages delivered within Norway. With this service you can choose between normal mail without tracking or “Pick-up parcel” with tracking and delivered to your local pickup point.

 

International orders: Customers based outside of Norway can choose between Norwegian mail service with no tracking or DHL with tracking.

WHEN WILL I RECEIVE MY COFFEE?

Below you will find the estimated shipping times for the two shipping services we offer.

 

Norwegian Post (Posten)

Norway: 2 – 5 days
United States: 5 – 10 days
Rest of world: 7 – 20 days

EU: Not available.

 

DHL (Tracking provided)

 

Europe: 2 – 3 days
Rest of world: 3 – 4 days

 

Please note that because of varying degrees of lock downs due to the Covid-19 situation, deliveries outside of Norway with postal service may take anywhere from 1-6 weeks. DHL is not affected by this delay in a significant way. However this won’t affect the quality of your coffee. The bags are flushed with Nitrogen gas before they get vacuum sealed which maintains the freshness.

 

For more information, please see our Shipping Information page. If you still have any question, please send an email to hello@timwendelboe.no.

FILTER

We strongly recommend using the correct measurements and brewing techniques when you brew our coffees. Use a digital scale both to measure water and coffee in order to get consistent results, and we recommend using between 60 to 70 grams of coffee per litre (1000g) of water, depending on the brewing method, water quality and coffee used.

ESPRESSO

We strongly recommend using VST filter baskets. Both the 18g, 20g and the 22g basket is great for our coffee. The VST filters makes it a lot easier to extract the espresso properly which gives a lot more sweetness in the cup. They are also more or less identical to each other which makes it easy to be more consistent when brewing on several groups at the same time. You can buy the filters on our webshop, just make sure they fit your machine (ours fits all La Marzocco machines and machines with 58mm filter baskets). With the VST 18g filter basket, we recommend the following brewing parameters: 18-19g freshly-ground coffee, 25-35s brewing time, 35-38g of final brew liquid in the cup, 93°C-94°C brew water temperature.

Karinga

Karinga is one of four wet mills (factories) belonging to the Gitwe farmers cooperative society. It is located in Kiambu, less than a two hour drive from Nairobi in central-Kenya. Like most of the 900 nearby farms that are supplying the wet mill with coffee cherries, the wet mill is situated at around 1900 meters above sealevel which is quite high in comparison to other factories in Nyeri, Embu ,etc. The high altitude means the coffee will ripen slower and develop more flavour as temperatures are lower in the highlands. It also means that the trees are less affected by leaf rust and other pests ( although in recent years it is not uncommon to see more pests and diseases in higher altitudes as well.)

This is the reason why a lot of the members of the cooperative are still growing the traditional SL28 and SL34 cultivars and have not swapped to the modern hybrids that are more tolerant to disease. The Gitwe cooperative employs their own agronomist which along with agronomists from marketing managers assist the farmers with know-how and advice throughout the growing season. It means the famrmers are able to take good care of their coffee trees so that they are less affected by disease and can produce high yields of good quality coffee year after year. This is for sure an important reason why Karinga and the Gitwe cooperative have won several awards for their quality over the years.

Transparency

The farmers sell coffee cherries to the wet mills and deliver cherries several times during a harvest. The farmers are paid a price based on all the coffees they sold to the cooperative that year. The wet mill will process and dry the coffees before they get sent to the local mill for storage. Therefore, the cooperative by law charges no more than 20% of the selling price of the coffee. Most of the wet mills we buy from in Kenya publish the prices they paid for their coffees on their notice boards for the farmers to see and everything is recorded in their accounting. However, I still know that we can get better at providing transparency in Kenya and I really hope to step up our buying protocols and find more long term partners in Kenya in the years to come. All coffees are imported directly to Norway by ourselves.

Transparency

The farmers sell coffee cherries to the wet mills and deliver cherries several times during a harvest. The farmers are paid a price based on all the coffees they sold to the cooperative that year. The wet mill will process and dry the coffees before they get sent to the local mill for storage. Therefore, the cooperative by law charges no more than 20% of the selling price of the coffee. Most of the wet mills we buy from in Kenya publish the prices they paid for their coffees on their notice boards for the farmers to see and everything is recorded in their accounting. However, I still know that we can get better at providing transparency in Kenya and I really hope to step up our buying protocols and find more long term partners in Kenya in the years to come. All coffees are imported directly to Norway by ourselves.

See the mill on Google Maps

Coffee brewing guide

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