Karimikui Factory is owned and operated by the Rung’eto Farmers Cooperative Society (FCS). Between 1700 and 1900 meters above sea level local farmers cultivate SL28, SL34, Ruiru 11, and Batian varieties, delivering ripe cherries to the Karimikui factory. Founded in 1953 the factory was one of the earliest established in the region.
Farmers delivering to Karimikui factory cultivate primarily SL28, SL34, Batian, and Ruiru 11 in small coffee gardens that are typically smaller than 1 hectare. The ‘SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They soon became the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximise scarce water resources and flourish even without irrigation. They are cultivated with a serious eye to sustainability and Good Agricultural Practices, with minimal environmental impact where possible. Ruiru 11 is a newer variety known for its disease resistance and high yields. It also starts yielding fruit after just 2 years.
Smallholders selectively handpick ripe cherries and deliver them to Karimukui Factory. At intake, the Cherry Clerk oversees meticulous visual sorting and floating, accepting only dense, ripe cherries. The cherry is then pulped and fermented for approximately 12 to 24 hours. Following fermentation, coffee is washed in clean water and soaked for 24 hours. This soaking stage is traditionally a way to structure post harvest processing during peak season, when there will be limited space available on drying beds. However, it has been posited that additional benefits derive from the soaking process, such as clarity in the cup and overall longevity of green coffee.
After soaking, the parchment is laid to dry on raised beds or in a solar drier. During the drying process, workers rake parchment frequently to ensure even drying. They cover drying parchment during the hottest time of day to maintain slow, even drying and at night, to shelter parchment from moisture. It takes approximately 7 to 21 days for parchment to dry. Once the drying is completed, the parchment is bagged, milled and ready to export.
