Grown on the fertile slopes surrounding Mount Kenya, at elevations reaching well above 1,700 meters, the combination of rich volcanic soil, cool nights, and abundant rainfall produces coffees with striking acidity and layered sweetness. Karurumo has built its reputation on meticulous cherry selection and disciplined processing, consistently delivering the vivid, structured profiles that define the very best of Kenyan coffee.

This lot undergoes Kenya’s signature double fermentation process, a method that refines both texture and intensity in the cup. After depulping, the coffee is fermented dry for 12-24 hours, washed, then returned to a second fermentation before a final rinse and extended drying. This extra step sharpens acidity, and enhances aromatic complexity resulting in a cup that is bright and elegantly struc tured, with a finish that lingers