DUVIXE – purple fruit characteristics with notes of black tea and dried fruits

Baragwi Karumandi, Washed

Produced by smallholder farmers delivering to Karumandi Factory in Kirinyaga, Kenya, this coffee reflects the structure and intensity associated with classic Kenyan washed coffees, but with a notably sweeter and rounder expression.

Karumandi Factory was established in 1961 and sits on the fertile slopes of Mount Kenya at approximately 1,700 metres above sea level. It operates under Baragwi Farmers Cooperative Society, Kenya’s largest cooperative society, which runs 12 washing stations and represents more than 15,000 members. The cooperative has invested in quality-focused processing improvements and standardized practices across its factories to maintain consistency from harvest through drying.

Traditional Kenyan Washed Process

The cherries are handpicked by smallholder farmers and carefully sorted at the factory so that over- and under-ripe fruit is removed before processing. After pulping, the coffee is separated by density, with only the highest-quality grades continuing to fermentation.

The selected parchment undergoes a traditional 8–12 hour overnight fermentation, developing the bright acidity and refined sweetness characteristic of Kenyan coffee. It is then thoroughly washed, density-sorted again and soaked for an additional 16–18 hours in fresh water. Finally, the parchment is slowly sun-dried on raised beds for approximately 8–14 days.

This careful washed process creates exceptional clarity while preserving substantial sweetness and body.

Varieties & AA Grade

This lot brings together several important Kenyan cultivars: SL-28, SL-34, Batian and Ruiru 11, grown around 1,600–1,800 metres above sea level in Kirinyaga.

The coffee is classified as AA, referring to Kenya’s screen-size grading system, where AA represents the larger 17/18 screen-size beans. Kenyan dry mills carefully sort coffees by size and grade before export, helping maintain consistency and showcase the character of individual lots.

In the Cup

Expect a concentrated profile of blackcurrant, dark honey and black plum.

The cup carries the bright, lively acidity associated with classic Kenyan coffees, but with higher perceived sweetness and heavier body than many traditional Kenyan profiles. Dark honey brings richness through the centre of the cup, while blackcurrant and ripe black plum provide deep fruit character.

The overall texture is smooth, balancing vibrant acidity with dense sweetness. The finish is clean, smooth and long, leaving lingering dark-fruit sweetness after each sip.

Origin: Gichugu, Kirinyaga, Kenya
Factory: Karumandi Factory
Cooperative: Baragwi FCS
Producers: Smallholder farmers
Varieties: SL-28 · SL-34 · Batian · Ruiru 11
Process: Washed
Fermentation: 8–12 hours overnight
Drying: Raised beds, 8–14 days
Altitude: 1,600–1,800 masl
Grade: AA
Tasting Notes: Blackcurrant · Dark Honey · Black Plum