
Filter · Fruity & Floral · Single Origin
RareKenya Karatina SL28 Specialty Coffee Beans
- Kenyaphonic
- SL 28, SL 34
- KATINDUNDU NYERI
- 1,700 MASL
- WASHED
What it tastes like
black currant and blood orange burst forward alongside ripe mango, carried by a sparkling, almost effervescent acidity.
$28.00 – $98.50
Type— Whole Bean
Weight— 10oz
Brew method
- Filter
- Pour Over
- French Press
- Drip
✓ In Stock — Ships in 1–2 business days
- Roasted to order
- Q Grader guided QC
- Free Metro Vancouver delivery, no minimum
- Free Canada shipping over $50
Farm Traceability
Grown by Katindundu Nyeri in Karatina, Nyeri County, Kenya.
High Altitude
Grown at 1,700 MASL, where cherry ripens slowly.
Processed with Intent
Washed — the choice made at the mill that sets how this cup reads.
Roasted to Order
Roasted in small batches in Richmond, BC after you order.
Coffee Data
- Origin
- Kenya
- Region
- Karatina, Nyeri County
- Farm
- Katindundu Nyeri
- Elevation
- 1,700 MASL
- Variety
- SL 28, SL 34
- Process
- Washed
- Brew Suitability
- Filter · Pour Over · French Press · Drip

grows higherReal origins.
Better coffee.
Why this coffee is special
Exceptional coffee
has a story
From the fertile slopes of Mount Kenya, this high-scoring washed coffee comes from Karindundu Factory, located near Karatina in Kenya’s renowned Nyeri County. The factory works with more than 500 smallholder farmers, many cultivating coffee on plots of around half an acre alongside crops such as macadamia, banana, maize, and beans. The farms supplying Karindundu sit at approximately 1,700–1,900 metres above sea level, where cooler temperatures slow cherry maturation and help produce dense, intensely flavoured coffee. Nyeri’s deep red volcanic soils, reliable rainfall, and stable growing conditions contribute to the clarity, structured acidity, and layered sweetness for which coffees from this region are known. Karindundu operates under the Barichu Cooperative Society, which supports farmers through agronomy training, selective harvesting practices, quality control, and farm management. The cooperative also promotes responsible use of organic inputs, recycling of coffee-processing by-products, and greater participation of women within the producer community.
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How it was grown and made
What these choices do to the cup, and the other lots we have bought the same way.
How it tastes, and how to brew it
The other coffees we have that taste this way, and the ones we reach for on the same brewer.
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