KENYA KAratina AB
General Information
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Origin: Kenya
County: Nyeri Cooperative: Barichu Farmers Cooperative Society Washing Station: Karatina Farmers: 4034 active members (1614 female, 2420 male) Cultivar: SL28 - SL34 - Ruiru 11 - Batian Altitude: 1700 - 1800 masl Process: Fully washed with double fermentation Harvest: November 2025 - January 2026 Cherry Price | FOB Price: 5,92 USD/kg | 10,03 USD/Kg Screen | Moisture | Density: 15-16 | 10.1% | 0.706 g/ml Packaging: 30 Kg VP box Score: 86.2 Notes: Raspberry, blackberry, lemon, caramel |
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TRACEABILITYKaratina is a washing station (commonly referred to as a factory in Kenya), located in the town of the same name in Nyeri County, widely regarded as one of the most famous and prestigious coffee-growing regions in Kenya. The coffee farms in this area are situated on the southern slopes of Mount Kenya and the foothills of the Aberdare Range.
The altitude in the Karatina region ranges between 1,700 and 1,800 masl, with an average annual rainfall exceeding 953 mm. Rainfall follows a bimodal pattern, with two distinct wet seasons. This results in two flowering periods and two harvests per year. The soils are deep red volcanic loams, rich in organic matter, which greatly contribute to the coffee’s quality and flavour complexity. Karatina Factory, together with Karindundu, Gaturiri, and Gatomboya factories, forms part of the Barichu Farmers Cooperative Society (Barichu FCS), founded in 1996. The cooperative has approximately 4,034 active members and manages around 538 hectares dedicated to coffee. Its annual green coffee production is about 451,531 kg. After harvest, the cherries are delivered to the factory, where they undergo a fully washed (wet) processing method with double fermentation. Water is pumped from the Ragati River into reservoir tanks and used for pulping and washing (with recirculation where possible). The coffee is pulped, then dry-fermented overnight. It is subsequently washed in grading channels, soaked in clean water for 24–48 hours, and finally spread on raised beds for defect sorting and sun-drying. The name “Karatina” comes from the Kikuyu language and refers to a wild tree whose fruits are traditionally used to brew Muratina, a famous ceremonial beer. The Kikuyu people still use it today to commemorate important ceremonies and perform rituals. COFFEE GRADES IN KENYAEvery coffee farm in the world — even the most reputable ones — produces a mix of high-quality, medium, and lower-quality beans. Therefore, separating the denser, larger, and better beans from the lighter and defective ones is essential to maximising the producer’s financial returns.
In Kenya, once a lot has been processed, it is delivered in parchment to the Marketing Agent (MA) by the producer or cooperative. The MA then mills and grades the coffee by shape and size, assigning each lot a unique Outturn Number (ON). This ON is crucial for ensuring transparency and traceability throughout the system. Although the lot now has a unique Outturn Number, it is divided into several different grades based on bean size:
Given the high volume of samples and limited time available, we focus our attention primarily on the AA, AB, and PB grades. Thanks to the centralised and highly efficient system of the Nairobi Coffee Exchange, this focused approach allows us to discover exceptional “hidden jewels” from remote areas of the country — coffees that would be almost impossible to find by simply travelling around Kenya. In simple terms, the Nairobi Coffee Exchange functions like a weekly Cup of Excellence, creating healthy competition and rewarding the best lots with higher prices. THE EVOLUTION OF KENYAN COFFEE VARIETIES
Kenya was one of the last African countries to be introduced to coffee. Yet today, it is renowned for producing some of the most delicious and highest-quality coffees in the world.
The main contributors to this reputation are the famous coffee varieties SL28 and SL34. Developed by the Scott Agricultural Laboratories in the 1930s (hence the “SL” prefix), these two varieties are celebrated for their exceptional cup quality, bright acidity, and complex flavours. They are also remarkably drought-tolerant, capable of surviving extended dry periods while still producing good yields. However, despite their many strengths, both SL28 and SL34 are highly susceptible to major diseases, particularly coffee leaf rust and coffee berry disease (CBD). In recent years, climate change has severely affected Kenya’s traditional cultivars. Changing rainfall patterns and rising temperatures have led to increased disease pressure and lower harvests. To address these challenges, the Kenya Coffee Research Foundation introduced new, more resilient varieties: Ruiru 11 (released in 1985) and Batian (released in 2010). Ruiru 11 offers several advantages for farmers: strong resistance to coffee berry disease and leaf rust, significantly higher yields, and a compact growth habit that allows for denser planting. Batian is also highly resistant to pests and diseases, delivers higher yields, and produces larger beans than many other wide Kenyan varieties. Today, many Ruiru 11 plants in Kenya are grafted onto SL28 rootstock. Grafting is a horticultural technique in which tissues from two different plants are joined so they continue to grow together as one. In this case, the upper part (scion) is Ruiru 11 — chosen for its disease resistance, high productivity, and compact structure — while the lower part (rootstock) is SL28, which provides a deep, robust root system that improves nutrient and water absorption, enhancing overall plant resilience and cup quality. |
KENYAN DOUBLE FERMENTATION
karatina FACTORY LOCATION
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