BOO MODERN COFFEE, KENYA KARUTHI

Citrus, smooth acidity, and raw sugar-like sweetness

Origin: Kenya, Nyeri county
Producer: Karuthi wet mill
Processing: Washed
Variety: SL-14 and SL-28
Altitude: 1850masl

The Karuthi wet mill was built in the 1980s, which makes it younger and with a smaller production than you would typically find in the region. It is located in Nyeri county, known for producing high-quality coffees in Kenya due to the high altitude, fertile soil, and seasonal rainfall that makes it ideal for coffee production. About 400 farmers are members of the cooperative that produces this lot. The coffee is first pulped before being left to ferment for about 12-48 hours, depending on the weather. It is then washed to remove the last part of the mucilage and placed on raised African beds, where it will dry over the course of 2-3 weeks until the moisture level is about 12%. The cooperative also has a dry mill, where the beans rest in parchment for 3 weeks before being hulled, cleaned, and sorted by size. This Kenyan lot is how balanced and easy-drinking it is. You can expect a smooth acidity with notes of grapefruit and dried lemon and a sweetness that reminds us of raw sugar and apricot.