Limited Cooperative Lot Release
Micro-Roasted to Order | NET WT 12 OZ (340 G)
Bright, structured, and refreshingly clean, this Kenya AA from Karuthi delivers a refined interplay of sweetness and acidity with the precision and clarity that define the world’s finest Kenyan coffees. Sourced from high-elevation farms in Nyeri and processed at the Karuthi Factory, this lot reflects the hallmark intensity and refinement of Kenya’s top cooperative selections scoring 92.3 points.
Fully washed using traditional Kenya-style processing and dried on raised beds, the cup reveals clean raw sugar sweetness layered with brisk citrus and tea-like structure. Notes of lemon, orange, and baking spice unfold over a vibrant acidity, while a refreshing black tea finish carries clarity and balance through each sip. The result is a precise, expressive cup built for pour-over and clarity-driven brewing.
The Producer
This coffee is processed at the Karuthi Factory, one of 19 washing stations within the Othaya Farmers Cooperative Society in Nyeri, Kenya. The cooperative represents thousands of smallholder farmers cultivating coffee at elevations reaching up to 2,300 meters.
Karuthi sits just below 1,900 meters near the Chinga River in the Aberdare mountain range—an ideal environment for slow cherry maturation and complex flavor development. Farmers contributing to this lot primarily grow SL-28 and SL-34, along with smaller amounts of Ruiru 11, combining for a cup known for brightness, structure, and clarity.
Othaya has built a longstanding reputation for producing some of Kenya’s most consistent and high-quality coffees, with meticulous processing and sorting practices that elevate both cup quality and traceability.
The Roast
Light-Medium — Clean raw sugar sweetness leads into bright lemon and orange citrus tones, supported by a brisk, tea-like structure. Baking spice notes emerge as the cup cools, while acidity remains lively and refreshing. The finish is crisp, aromatic, and clean.
Medium — Citrus remains present but softens into a more rounded profile, with cranberry and lemon layered over subtle cocoa undertones. The body becomes slightly fuller, while tea-like clarity and spice notes maintain structure and balance through the finish.
The Method
Hario V60 • Kalita Wave • AeroPress
The Profile
Origin — Kenya (Globally renowned for vibrant acidity, structured sweetness, and high-elevation specialty coffees)
Region — Karuthi, Nyeri (Central Kenyan highlands known for producing some of the country’s most expressive coffees)
Altitude — Up to 2,300 m (farms) | ~1,900 m (washing station) (High elevation promotes slow maturation, complexity, and bright acidity)
Processing — Kenya Washed (Double Fermentation) (Traditional Kenyan method enhancing clarity, acidity, and layered sweetness)
Drying Method — Raised Bed Sun-Dried (Even drying to preserve structure and clean flavor development)
Cultivar Detail — SL-28, SL-34, Ruiru 11 (Elite varietals known for structure, complexity, and balance)
Grade — AA (Large, top-grade and high-quality beans known for exceptional clarity, uniformity, and vibrant flavor)
Screen Size — 17-19 (Uniform, large beans ensuring consistent roasting, optimal extraction, and premium cup quality)
Appearance — 0.0 Primary & Secondary Defects Per 12 OZ (340 G) Bag (Competition-grade quality, exceptionally clean)
Cupping Score — 92.3 Points (Bright, structured, and highly refined with exceptional clarity and balance)
Farm Gate Certified — Coffee purchased directly from the farm or producer, ensuring farmers are paid fairly and transparently while maintaining exceptional, traceable bean quality
Storage Method — Individually Double Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)
Resting Period — Whole bean rests best 7–10 days post roast—ground coffee can be opened upon delivery
