The Flavor Profile
This complex, juicy cup melds strawberry sweetness and crisp red currant with a black tea structure for an incredibly unique cup featuring all the great hallmarks Kenyan coffees are known for.
EXCLUSIVE
MICRO LOT
Kenya Karimikui Natural
$38.00
Red Currant
Strawberry
Black Tea
In Kenya, coffees are traditionally processed using the washed method, where the coffee cherries are removed before being dried. For this microlot, founder and exporter Peter Njogu of Rockbern Coffee and his team proposed an experiment to the leadership of Karimikui: to produce a natural-processed lot—meaning the coffee cherries are left intact, so the fermentation process occurs inside the fruit as it's drying.
This is a pre-order coffee. All orders with Kenya Karimikui in cart will start shipping on 8/26/26.
B Corp Certified
Sustainable Practices
Direct Trade Sourcing
Tasting Notes
Red Currant
Strawberry
Black Tea
Roast
Light & Bright
Dark & Bittersweet
Acidity
Soft & Subtle
Crisp & Bright
Intensity
Mellow
Bold
"This special lot has all the hallmarks Kenyan coffee is known for while distinguishing itself as one of the most unique coffees we’ve ever tasted."
-Stumptown Green Coffee Team
Choose Your Brew
Pourover
- Boil water 205°F (just off the boil) for optimal extraction
- Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
- Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
- Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
- Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction.
Drip Coffee
- MEASURE AND GRIND Use 1 part coffee to 17 parts water (e.g. 28g/4 tbsp coffee for 475ml/16oz water) and grind medium-coarse.
- Add water measure filtered water and add to the machine’s reservoir.
- Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
- Start the brew and let the machine do the work.
Chemex
- Prep & Preheat Heat filtered water to just off boil. Insert filter (3 layers at spout), rinse thoroughly to remove paper taste and warm the brewer. Discard rinse water.
- Weigh & Grind Weigh 42g coffee. Grind medium-coarse (like Kosher salt). Add to filter and gently shake to level. Zero scale.
- Bloom Pour 150g water, saturate all grounds, stir. Start timer.
- Add More Water At 0:45, start the second pour to 450g with gentle spiral, wetting dark spots.
- Fill to the Top At 1:45, pour to 700g total.
- Wait for it to Brew At 4:00, remove filter at ~20 oz.
- Serve and Enjoy Swirl the Chemex around a little and serve!
The Story
Founded in 1968, the Karimikui Coffee Factory is located in Kirinyaga at the base of Mount Kenya. The Nyamindi River and the nutrient-rich red volcanic soil nourish coffee grown in this region. Part of the Rung’eto Cooperative, approximately 1,600 producers contribute coffee cherries to Karimikui. Coffee is meticulously sorted by them upon delivery.
Traditionally, Karimikui and most of Kenya process their coffee cherry using the washed method. Peter Njogu, founder of exporter Rockbern Coffee, and his team proposed an experiment to the leadership of Karimikui: Set aside a few small lots to undergo the natural process. The natural process leaves the coffee cherry intact and the fermentation process of the coffee occurs inside the fruit as its drying. Kenyan producers, accustomed to a steady price for their renowned washed coffee, were understandably averse to the risk of experimenting with the natural process. Any risk to quality is a risk to income. The natural process has more risk factors and offers less control than the washed process. Peter committed to providing technical support, paying a higher price, and buying the lot regardless of the end result. This kind of support is the exception to the norm when producers are asked to experiment implementing new processes. Why would Peter take this risk? Long-term partnership, shared fate, and new markets for these coffees - it is risky, but high risk, high reward.\
The risk and work put into this special lot paid off. Stumptown visited Rockbern at the beginning of the year. During a cupping of over twenty different stellar lots, this Karimikui Natural stood out among them. Karimikui Natural offers a composed, black tea structure which balances the juicy strawberry, confectious concord grape, and zesty red currant fruits atop a base of syrupy dark chocolate. This special lot has all the hallmarks Kenyan coffee is known for while distinguishing itself as one of the most unique coffees we’ve ever tasted.
