Kenyan Karuthi AB washed coffee (SL24, SL34)

This Kenyan Karuthi AB graded washed coffee is sourced via And sons.

Kenya: A Land of Diversity

Kenya is a geographically diverse country. To the east, a 536 km coastline stretches along the Indian Ocean. In the central region, Mount Kenya rises to nearly 5,200 meters above sea level, marking the country’s highest point. To the north, Kenya shares borders with Ethiopia and South Sudan, regions often regarded as the birthplace of Arabica coffee. The country also shares two of Africa’s largest lakes—Lake Turkana and Lake Victoria—with its neighbours.

Kenya’s history is deeply intertwined with human origins. Evidence suggests that early Homo sapiens settled in the region around the 3rd millennium BCE, making it a significant area for archaeological and anthropological study.

The Story of Kenyan Coffee

Although Arabica coffee likely originated just north of Kenya, the crop was introduced to the country much later. French missionaries first brought coffee from Réunion (Bourbon) in 1893. Later, the British expanded coffee cultivation on a larger scale, primarily using varieties from Brazil.

Over time, the Scott Agricultural Laboratories (Scott Labs) developed and introduced several cultivars to Kenya. Among these, SL28 became the most closely associated with Kenyan coffee.

Kenyan coffee is often celebrated for its bright acidity, which carries notes of berries and fruit, balanced by a distinct sweetness. The complexity of its flavor profile has earned it a strong reputation in the global coffee community.

Othaya Farmers Co-operative Society 

The Heart of Othaya

Nestled between the majestic Mt. Kenya and the Aberdare Ranges, Othaya Farmers Co-operative Society Limited has been a cornerstone of Kenyan coffee production since 1956. Located in Othaya Town, Nyeri County, this co-op thrives at an altitude of 1,828 meters—ideal for cultivating great tasting Arabica coffee.

From its humble beginnings with 250 farmers, Othaya has grown to now support 11,000 small-scale farmers across 17 coffee factories.

A Commitment to Quality and Sustainability

Othaya’s commitment to quality and sustainability is unwavering. As a Fair-Trade certified organization, the co-op has its foundation in producting a high standard of coffee, while still benefiting both farmers and the global community. The Fair Trade certification helps Othaya penetrate international markets, securing better prices for its farmers and fostering economic growth.

Additionally, their Kenya Bureau of Standards (KEBS) certification guarantees consistency and excellence in every cup. From the fertile highlands of Nyeri County to your morning brew, Othaya coffee represents a seamless blend of tradition and modern quality assurance.

Empowering Farmers, Enriching Communities

Othaya Farmers Co-operative Society Limited goes beyond coffee production—it’s a force for positive change. The co-op empowers its 11,000 small-scale farmers by providing access to resources like coffee nurseries, wet mills, and farm inputs. Through value addition and fair pricing, Othaya is driven to ensure that its members thrive.

But the impact doesn’t stop there. The co-op is deeply invested in its community, supporting initiatives like free medical camps, children’s homes, and infrastructure projects like footbridge construction. In partnership with organizations like Tree House and Aga Khan Hospital, Othaya has held free medical screenings, improving the lives of many residents.

Karuthi Wet Mill

A Young Producer with a Rich Legacy

Established in 1987, the Karuthi Wet Mill is a younger and smaller producer that is part of the Othaya’s cooperative in Nyeri County, Kenya, a region celebrated for its high-quality coffees. Situated at 1,845 meters above sea level, Karuthi benefits from the fertile red volcanic soils, cool temperatures, and consistent rainfall that define the foothills of Mt. Kenya. Approximately 400 farmers contribute to a average lot, cultivating Arabica varieties such as SL28, SL34, Ruiru 11, and Batian.

Karuthi’s smaller scale allows for attention to detail. The mill’s Fairtrade certification reflects its commitment to sustainable farming practices and fair compensation for its farmers.

Karuthi’s typical picking and processing is from January to May each year. With an annual production of 5–10 kg of cherries per tree, the mill strives ofr consistent quality in every lot.

Coffee Processing at Karuthi

The coffee from Karuthi follows a carefully managed process. First, workers harvest the cherries, then pulp and ferment them for 12–48 hours, depending on the weather. Next, they wash the beans with fresh mountain water and dry them on raised African beds for 2–3 weeks until the moisture content reaches 10–12%.

After drying, the beans rest in parchment for three weeks to stabilize their flavor. Following this, the Othaya Coffee Mill hulls, cleans, and grades the beans by size. This meticulous approach ensures the beans maintain their density and complexity, ultimately creating a cup that is both balanced and easy to drink.

Kenyan Karuthi AB

Starting brews:

Transparency Information

Images

From Othaya coffee

Sources:

• Othaya Farmers’ Cooperative’s website.
• And sons docuemntation
• Editing assistance by Deep seek.