Kainamui | Kenya | washed | SL-28, SL-34, Ruiru11, Batian | 250g
Black currant, dark chocolate, green apple
Kenya, Kirinyaga County
About the farm
Kainamui Washing Station is owned and operated by New Ngariama Co-op Society. Their Co-op also operates Kamwangi and Kiamugumo factories, which are larger in size than Kainamui. The Co-op was founded in the 50’s and receives freshly harvested cherries from over 1800 members in the region, most of which are small farms with fewer than 2,000 coffee trees.
New Ngariama is known for providing financial support for schooling and farming needs, continually giving back to the members.
Kenyan coffee farms are planted with mostly SL-28 and SL-34 varieties, with a slowly increasing quantity of Ruiru 11 and Batian varieties being used.
These well established and understood varieties produce the signature juiciness and vibrance we love so much about Kenyan coffee. When combined with traditional processing techniques, we get beautiful complexity and cleanliness.
Processing involves mechanical pulping of the cherries, followed by dry fermentation for up to 24 hours, after which the coffee is washed and then soaked for a further 16-18 hours, before transferring to raised drying beds.
Drying takes up to 21 days in the sun, covered only during the midday sun and overnight.
A large factor in the quality of this coffee is the rigorous screening and sorting process, which involves the sorting and elimination of cherries prior to drying, then further sorting and grading after drying. Dried coffee is graded by size and density, with AA being the largest beans followed by AB.
The consistency of bean size is crucial for even roasting and in turn, the consistency and quality of flavour.
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