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Description

Karuthi ABNyeri is located in the cool temperature and fertile central highlands at the foot of Mt. Kenya. The rich volcanic soil and high altitude of this region offer prime conditions to the approximately 400 farmers who contribute specialty coffee cherries to Karuthi for processing. After selection and depulping, beans are fermented for 1248hrs and washed with fresh mountain water. Theyre then dried on raised African beds over 23 weeks. After which theyre

A starter culture (created from palm juice which is fermented until it reaches 4

It was pre-fermented in bags

Following fermentation

The coffee is then decaffeinated at Descafecol

the Mahiga factory works with 400 dedicated farmers who harvest and deliver cherries to the center for processing

The beans undergo leachate recirculation to enhance extraction

and prepared for export

This allows the variety to truly shine and highlights the quality possible from this mutation

3 hectare area lies at 1680masl

reflecting the higher elevations at which the coffee is grown

are pulped

Run by Marco and Marlene Arrieta and their three sons