SINGLE ORIGIN
Kenya Karumandi
$23.00
Red Currant
Blackberry
Dark Chocolate
The Karumandi Coffee Factory sits just south of Mount Kenya amid emerald green fields of tea and countless small coffee farms. The nutrient-rich red volcanic soil, cool climate of the high elevation, and the fresh water of the Thiba River provide idyllic conditions for coffee cultivation. Coffee thrives in this region of Kenya and the staff of Karumandi are stewards to some of its best coffee.
Direct Trade Sourcing
Sustainable Practices
B Corp Certified
Tasting Notes
Red Currant
Blackberry
Dark Chocolate
Roast
Light & Bright
Dark & Bittersweet
Acidity
Soft & Subtle
Crisp & Bright
Intensity
Mellow
Bold
"A lush cup of berry sweetness highlighted by notes of dark chocolate and red currant"
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
The Karumandi Coffee Factory sits just south of Mount Kenya amid emerald green fields of tea and countless small coffee farms. The nutrient-rich red volcanic soil, cool climate of the high elevation, and the fresh water of the Thiba River provide idyllic conditions for coffee cultivation. Coffee thrives in this region of Kenya and the staff of Karumandi are stewards to some of its best coffee.
Members of the Baragwi Farmer’s Cooperative Society, Karumandi purchases coffee from a network of approximately 3,000 smallholder producers. Agronomist Nicasius Ndambiri manages Karumandi and has been in this role for seventeen years. In addition to lending technical support for Karumandi’s many producers, Nicasius is also responsible for the highly technical work of overseeing the stages of processing. The gravity driven processing equipment can move approximately 7,000 kilos per hour at peak season.
Cherries are delivered and meticulously sorted at the mill, then undergo de-pulping and the wet fermentation process. Fermentation is carefully monitored and there are no static times––the process takes as long as it needs to––ranging from 17-30 hours. Once the process is complete, the coffee is laid to dry on a raised bed. The staff are currently renovating all 121 drying beds. Many of them are primarily made from the stocks of the nearby eucalyptus trees. These more durable metallic beds require less maintenance and provide a level surface for more even drying of the coffee. Once the coffee is dried, it’s transported to the New Kenya Planters Cooperative Union for final dry milling and lot building. Nicasius and Baragwi teams observe milling and cupping for transparency as the lots are graded and built.
The coffee from Karumandi is a celebration of everything Stumptown loves about Kenyan coffee!
