Kenya – Karani

Coffee from the foothills of Mount Kenya

Coffee from the Karani station is a great example of why Kenya remains an icon in the world of specialty coffee. The station was built in 1998 and is operated by the Kabare Cooperative Society, which unites smallholder farmers from the surrounding area. The coffee is grown in sandy volcanic soils – ideal for producing the vibrant, complex profiles typical of the Nyeri region.

Who is behind the coffee from Karani?

In Kenya, we often don’t work with individual farms but with communities. Coffee delivered to the Karani station comes from smallholder farmers, each cultivating small plots of land with a few hundred coffee trees. Everything is done by hand, from harvest to the delivery of the cherries for processing.

Karani Factory was established in 1998. Mount Kenya, rising on the horizon, shapes the local climate, with wide temperature swings and ample rainfall that contribute to slow cherry maturation and consistently high-quality yields.

How is the coffee from Karani processed?

Karani uses the traditional washed method, which is typical for the Kenyan region. This processing method enhances clarity in the cup, highlights the coffee’s natural acidity, and allows its complex flavor profile to shine through.

Varieties

This coffee is a blend of four Kenyan varieties:

•  SL28 and SL34 – two iconic varietals developed in Kenya in the 1930s, prized for their bright acidity, complexity, and ability to express terroir.
• Ruiru 11 and Batian – more recent varieties, selectively bred for resistance to disease and climate resilience, while still maintaining solid cup quality.

Together, they create a profile that’s unmistakably Kenyan – vibrant, layered, and full of character.