Karani Peaberry, Kenya
Blackberry Jam & Molasses: A Rare Micro-Lot
Karani Peaberry comes from the Karani Coffee Factory in Kirinyaga, at the foothills of Mount Kenya – a region synonymous with some of the most sought‑after coffees in the world. This peaberry selection, fully washed and sun‑dried on raised beds, is a vivid example of why Kenyan coffee remains an icon: intense black fruit character, high, juicy acidity, and a structured, syrupy cup.
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Karani Peaberry, Kenya
The coffee.
Origin: Kabare Location, Gichugu Division, Kirinyaga County, Kenya
Factory: Karani Coffee Factory (Kabare Farmers’ Cooperative Society)
Farmers: ~6,000 smallholders, average 0.5 acres and 200 trees per farmer
Altitude: ~1,570–1,700 metres above sea level
Varieties: SL28, SL34, plus Ruiru 11 & Batian in the wider cooperative
Soil: Deep red volcanic soils
Rainfall & Climate: ~1,100 mm annual rainfall; 12–26°C, ideal for slow cherry development
Process: Fully washed at Karani factory; sun‑dried on raised beds
Certifications: Rainforest Alliance, Fairtrade, UTZ, 4C
Taste profile.
Aroma: Blackberry Jam
Flavours: Blackcurrant, Blueberries, Molasses
Acidity: High
Body: Medium/Full
Factory & Region.
Karani Coffee Factory was established in 1998 and is part of Kabare Farmers’ Cooperative Society, which operates multiple factories across Kirinyaga. Situated on the southern slopes of Mount Kenya, the area combines fertile volcanic soils, high altitude, and cool nights, producing very dense beans with high acidity and remarkable complexity.
Around 6,000 smallholder farmers deliver red ripe cherries from tiny plots intercropped with food crops, making coffee a vital cash source for local households. Support from Coffee Management Services (CMS) helps improve agronomy and post‑harvest practices through farmer training, input access and good agricultural practice seminars.
Processing & Peaberry Selection.
Ripe cherries are handpicked and delivered to Karani on the day of harvest
Disc pulpers remove skin and pulp before the coffee undergoes fermentation in tanks to break down mucilage (fully washed method)
Coffee is then washed in clean water and graded by density in channels, isolating the highest‑quality lots
Drying takes place on raised beds under the sun, with regular turning and sorting until ideal moisture is reached
Peaberries (PB) – single, round seeds – are separated during grading, often showing particularly concentrated sweetness and intensity
Why Karani PB Stands Out.
Karani PB, Kenya distils everything people love about Kirinyaga: a blackcurrant‑heavy profile, layered dark berry sweetness, and a winey, high acidity that remains clean and precise. The peaberry selection adds extra concentration and syrupy weight, with flavours of blackberry jam, blueberry and molasses sitting on a medium‑full body – ideal for both expressive filter brews and high‑impact espresso
What Makes a Peaberry Special?
Normally, two beans develop inside a coffee cherry. A peaberry occurs when only one bean grows—meaning it receivesallthe cherry's nutrients. The result? A rounder bean with concentrated sweetness and intensity. Peaberries make up only 5–10% of a harvest, making them exceptionally rare.
Brewing Recommendations.
Filter: 1:16 coffee‑to‑water ratio, medium‑fine grind, 93–95°C water
Flatbed or cone pour‑over to accentuate clarity and berry acidity
Espresso: 1:2.3 ratio, 28–30 seconds for an intense, fruit‑driven shot
Also excellent as an adventurous single‑origin espresso or turbo‑charged Americano