Sticky Fingers - Kenya. Tasting Notes: BLUEBERRY JUICE, RED CURRANT, BLOODY MARY. Origin: Kenya. Region: Ngariama, Kirinyaga County. Varietal: SL28, SL34, Ruiru 11 & Batian. Process: Washed. MASL: 1,600-1,750 M.A.S.L. Farm: Karimikui Washing Station. Producer: Rungeto Farmers Co-operative Society. Coffee Overview: Sticky Fingers is a vibrant and expressive Kenyan coffee sourced from Karimikui Washing Station in Kirinyaga County, one of the three factories operated by the Rungeto Farmers Co-operative Society. Established in 1997, the station serves approximately 600 smallholder farmers cultivating coffee on the fertile red volcanic slopes of Mt. Kenya. Named after a native tree species found throughout the region, Karimikui is renowned for producing exceptional lots that showcase the distinctive character of Kenyan coffee. Farmers in the area typically manage small, diverse plots where coffee grows alongside bananas, maize, macadamia, and grevillea trees, helping maintain a healthy and balanced ecosystem. Through the cooperative, members benefit from social welfare initiatives, educational support, and access to agricultural financing. The combination of rich volcanic soils, high elevations, and meticulous processing contributes to a cup profile that is both complex and intensely fruit-driven. Farm / Processing: This lot was processed using Kenya's traditional fully washed method. Following careful hand-sorting upon delivery, the cherries were pulped and fermented overnight in concrete tanks to remove the mucilage. The coffee was then washed, graded by density through clean water channels, and given a final soaking before drying. The parchment was transferred to raised African drying beds, where it was carefully hand-turned and sorted throughout a drying period of 7 to 15 days. To preserve quality and ensure even moisture content, the coffee was covered during the night and during periods of intense sunlight. The result is a bold and juicy coffee with vibrant notes of blueberry juice, bright red currant acidity, and a savoury Bloody Mary character, supported by layers of dark berries, ripe fruit sweetness, and a lingering, structured finish.
Roaster Notes
"Producer: Rungeto Farmers Co-operative Society; Karimikui Washing Station, Ngariama, Kirinyaga County, on the red volcanic slopes of Mt. Kenya. Established 1997, serving roughly 600 smallholder farmers. Altitude 1,600-1,750 M.A.S.L. Varietals SL28, SL34, Ruiru 11 and Batian. Traditional Kenyan fully washed process: hand-sorted, pulped, overnight fermentation in concrete tanks, density grading in water channels, final soak, then 7-15 days on raised African drying beds with hand-turning and covering at night. Farmers intercrop with bananas, maize, macadamia and grevillea; cooperative members receive social welfare initiatives, educational support and access to agricultural financing."
Ngariama, Kirinyaga County, Karimikui Washing Station
About
Sticky Fingers - Kenya. Tasting Notes: BLUEBERRY JUICE, RED CURRANT, BLOODY MARY. Origin: Kenya. Region: Ngariama, Kirinyaga County. Varietal: SL28, SL34, Ruiru 11 & Batian. Process: Washed. MASL: 1,600-1,750 M.A.S.L. Farm: Karimikui Washing Station. Producer: Rungeto Farmers Co-operative Society. Coffee Overview: Sticky Fingers is a vibrant and expressive Kenyan coffee sourced from Karimikui Washing Station in Kirinyaga County, one of the three factories operated by the Rungeto Farmers Co-operative Society. Established in 1997, the station serves approximately 600 smallholder farmers cultivating coffee on the fertile red volcanic slopes of Mt. Kenya. Named after a native tree species found throughout the region, Karimikui is renowned for producing exceptional lots that showcase the distinctive character of Kenyan coffee. Farmers in the area typically manage small, diverse plots where coffee grows alongside bananas, maize, macadamia, and grevillea trees, helping maintain a healthy and balanced ecosystem. Through the cooperative, members benefit from social welfare initiatives, educational support, and access to agricultural financing. The combination of rich volcanic soils, high elevations, and meticulous processing contributes to a cup profile that is both complex and intensely fruit-driven. Farm / Processing: This lot was processed using Kenya's traditional fully washed method. Following careful hand-sorting upon delivery, the cherries were pulped and fermented overnight in concrete tanks to remove the mucilage. The coffee was then washed, graded by density through clean water channels, and given a final soaking before drying. The parchment was transferred to raised African drying beds, where it was carefully hand-turned and sorted throughout a drying period of 7 to 15 days. To preserve quality and ensure even moisture content, the coffee was covered during the night and during periods of intense sunlight. The result is a bold and juicy coffee with vibrant notes of blueberry juice, bright red currant acidity, and a savoury Bloody Mary character, supported by layers of dark berries, ripe fruit sweetness, and a lingering, structured finish.
Roaster Notes
"Producer: Rungeto Farmers Co-operative Society; Karimikui Washing Station, Ngariama, Kirinyaga County, on the red volcanic slopes of Mt. Kenya. Established 1997, serving roughly 600 smallholder farmers. Altitude 1,600-1,750 M.A.S.L. Varietals SL28, SL34, Ruiru 11 and Batian. Traditional Kenyan fully washed process: hand-sorted, pulped, overnight fermentation in concrete tanks, density grading in water channels, final soak, then 7-15 days on raised African drying beds with hand-turning and covering at night. Farmers intercrop with bananas, maize, macadamia and grevillea; cooperative members receive social welfare initiatives, educational support and access to agricultural financing."
