SINGLE ORIGIN
Kenya Karumandi
$23.00
Honey
Peach
Cranberry
Approximately 1,700 smallholder producers contribute to the Karumandi washing station, managed by the Baragwi Cooperative Society. The rich soil and cool climate of the Kenya highlands provide a place for coffee to thrive.
Direct Trade Sourcing
Sustainable Practices
B Corp Certified
Tasting Notes
Honey
Peach
Cranberry
Roast
Light & Bright
Dark & Bittersweet
Acidity
Soft & Subtle
Crisp & Bright
Intensity
Mellow
Bold
"A lush cup of honey sweetness highlighted by notes of sparkling peach and sweet cranberry"
Green Coffee Quality Control Specialist
Choose Your Brew
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!
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.
The Story
Approximately 1,700 smallholder producers contribute to the Karumandi washing station, managed by the Baragwi Cooperative Society. The rich soil and cool climate of the Kenya highlands provide a place for coffee to thrive.
Coffee cherries are delivered to Karumandi and immediately sorted, pulped, and put through a 24 hour dry fermentation. Once complete, the coffee is washed with fresh water from Mt. Kenya rivers, soaked for 6 more hours and then meticulously dried on raised beds under close watch.
All of this work by Karumandi farmer members and staff gives a lush cup of honey, highlighted by notes of sparkling peach and sweet cranberry. Kenyan coffees are known for their juicy and crisp flavors. Karumandi has all of these hallmarks while offering sweetness we kept coming back to on the cupping table. Stumptown is very happy to share this coffee with you!
