Established in 1966, Karimikui is one of three wet mills in Kirinyaga that comprise the Rung’eto Farmer’s Cooperative Society. Over 600 smallholder members on Mount Kenya’s southern slopes, an area rich with acidic, red volcanic soil, contribute to Karimikui.

At Karimikui, coffee undergoes labor-intensive processing with two stages of fermentation, combining both wet and dry processing methods. Each batch takes up to 72 hours to process - or three times longer than normal. In between fermentations, the coffee is rinsed of excess organic matter under the clean, snowmelt waters of the the Nyamindi River, and are left to soak for 16 to 20 hours before being dried on raised beds. Each batch is a carefully tendered and delicate process which results in Karimikui’s intensely sweet, strawberry flavors.