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Sustainable

Baragwi Kariru

Baragwi Kariru

Country
  • Kenya
Region Kirinyaga
Producer Baragwi Farmers Cooperative Society
Farm
  • Kariru Farmers
Varietal SL28
SL34
Ruiru 11
Batian
Altitude 1700—1800 masl
Harvest 2025
Process Washed

Omni Roast

a very distinctive washed coffee from Kariru Factory in Kirinyaga, Kenya. caramelised fruit sweetness adds depth at the centre, with bright and candied apple, crisp acidity and a clean, structured finish. grown in rich volcanic soil on the slopes of Mt. Kenya, it’s a vivid and characterful expression of washed Kenyan coffee.

resting our coffees

cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.

resting gives the coffee space for its true character to shine.

we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.

£17.00
£17.00
Sale sold out
incl. VAT
Size

producer

Kariru Factory is a wet mill managed by the Baragwi Farmers Cooperative Society, located on the western side of Kirinyaga District in the southern part of Mt. Kenya, at 1,700-1,800 metres above sea level.

the factory has been processing coffee since 1986 and serves a community of approximately 2,500 smallholder farmers, who deliver their ripe coffee cherries to the factory after harvest. It was named after Kariru, a well-known local figure in the area.

farmers around Kariru primarily grow SL28 and SL34, alongside Ruiru 11 and Batian. the region’s rich volcanic soil, annual rainfall of around 1,250mm and average temperatures between 15°C and 25°C create excellent conditions for producing bright, structured and expressive Kenyan coffees.

Kariru Factory is Rainforest Alliance and 4C certified.

process

this coffee is processed using the fully washed method.

after harvest, ripe cherries are delivered to Kariru Factory by smallholder farmers from the surrounding area. the coffee is pulped using fresh river water, then washed before being dried in the sun on raised beds.

to reduce water consumption, the factory uses a water recycling system, allowing the same water to be reused multiple times throughout the day.

the flowering period in this region typically takes place between March and May, with harvest running from October to January.

the result is a clean and distinctive washed Kenyan coffee, with caramelised fruit sweetness, candied apple brightness and a crisp, structured finish.