When you say Kenya, coffee lovers immediately think of its characteristic bright acidity, fruity juiciness, and precise washed processing. The Kenya Karani AA from Mazelab brings exactly that – intense sweetness of molasses, juicy acidity of sweet lemon, and a full body. The entire flavor experience is rounded off with a lingering aftertaste of granite apple, which adds unexpected depth and complexity to the coffee. This exceptional coffee comes from central Kenya, the Kirinyaga region, which is known for its fertile volcanic soil and ideal climate for growing Arabica coffee.
The coffee cherries of the SL28 and SL34 varieties are hand-picked at the Karani station, which has been operating since 1998 as part of the Kabare Cooperative Society, serving more than 600 small-scale farmers. The farmers carefully select only the ripest cherries and deliver them for processing on the same day, ensuring the highest quality in the resulting coffee.
The cherries were processed using the washed method, which is typical for Kenya and key to achieving clean, bright flavors. After hand-picking, the cherries are de-pulped and fermented in concrete tanks for about 24 hours to remove the remaining pulp. They are then thoroughly washed and moved to raised African drying beds, where they dry for 7 to 14 days. Regular turning of the beans during drying ensures even drying and preservation of all the flavor nuances. Thanks to this careful processing, the coffee stands out with fruity notes and tea-like smoothness and bright aftertaste.