Karuthi AB

Nyeri is located in the cool temperature and fertile central highlands at the foot of Mt. Kenya. The rich volcanic soil and high-altitude of this region offer prime conditions to the approximately 400 farmers who contribute specialty coffee cherries to Karuthi for processing.

After selection and depulping, beans are fermented for 12–48hrs and washed with fresh mountain water. They’re then dried on raised African beds over 2–3 weeks. After which they’re rested in parchment for 3 weeks, hulled, cleaned, and graded by size.

The result: dense hard beans with high acidity, full body, and lingering complexity.