"Upon grounding, blackberry, cranberry, and hibiscus fill the aroma. The first sip bursts with cranberry juice and hibiscus tea, followed by blackberry, orange peel, and dried cranberry. The profile is lively, smooth, and refreshingly juicy."

Korokoro is part of the greater Komothai group of washing stations together with Riakahara, Barikongo, Kagwanja, Kirura, Githongo, Gathiruini, Thiururi, Kaibu, New Thuita, Kanake, Gatuyu and Kamuchenge sites.

Korokoro is located in Kiambu County on the slopes of the Aberdare Ranges right outside Nairobi, Kenya’s capital city. Being on the slopes of the Aberdare, Kiambu is well endowed with red volcanic soils, especially in the region around Komothai. The climate is warm and the rainfall in Kiambu is significant with precipitation even in the driest month. The high altitudes of around 1800 masl in combination with the temperatures and rainfall offer ideal conditions for coffee growing. In the Kiambu area there are large coffee farms and tea farms.

Kiambu County is located in the central highlands of Kenya in the former Central Province. It shares its borders with five other counties: Nakuru and Kajiado to the west, Murang’a and Nyandarua to the north and Nairobi to the south. It has rich, deepred soil and a climate conducive to farming.

Farmers selectively handpick ripe cherries and deliver them to Korokoro station. At the station, the cherry clerk oversees sorting accepting only red ripe cherries. Cherry is pulped and fermented for around 16-24 hours, no soaking is done. Coffee is then washed in clean water and then laid to dry on raised beds. Frequent raking of parchment is done to ensure even drying. Drying parchment is covered during the hottest time of the day to maintain slow even drying and at night to shelter parchment from moisture. It takes approximately 14-20 days for parchment to dry.

Variety : SL 28, SL34 & R11
Altitude : 1800 masl
Process : Kenyan Washed
Origin : Kiambu County