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Kainamui, Kenya AA
Kainamui, Kenya AA

Kainamui, Kenya AA

$27.00

Classic as cherry pie. Tastes like red currant, blood orange, and chamomile. A Kenyan coffee for people who like Kenyan coffee. On a scale of fun-funnest, we'd call it funner.

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This is Kenyan coffee for fans of Kenyan coffee; big body, bright, and citrusy. Harvested from volcanic soil in the shadow of Kirninyaga aka “Mount Kenya,” this growing region is basically what the people of Middle-Earth turned Mordor into after Sauron fell. It absolutely rips as iced coffee. The forecast is sunny with a chance of sherbet.

Kainamui, Kenya AA

New Ngariama Farmers Cooperative Society

The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The F.C.S. provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies. - Cafe Imports

THE STATS:

PRODUCERS | ~1,800 smallholder farmer members
CO-OP | New Ngariama Farmers Cooperative Society
REGION | Ngariama, Gichugu, Kirinyaga
PROCESS | Washed
VARIETAL | Batian, SL28, SL34, Ruiru 11
ALTITUDE | 1740 masl

THE COSTS:

FARMGATE |
FOB PRICE |
OUR PRICE | $13.26/lb

Why is this coffee special?

It’s just a classic example of delicious Kenyan coffee. Given the specific varieties mostly grown only here (super high elevation and some uncommon processing steps), Kenyan coffees often show a unique set of flavors. For example, it is common in Kenya to soak parchment coffee for 12–72 hours after the seeds have been pulped and washed. These oddities mean that Kenyan coffees largely land on a spectrum of savory and tomato-y to bright and citrusy. This coffee leans toward the second category, with red currant, blood orange, and chamomile.

How we're brewing it:

POUR OVER

Brewer: Hario v60
Ratio: 1:16.5
Temperature: 210ºF
Time: 3:20

ESPRESSO

Temperature: 200F
Dose In: 17g
Weight Out: 40g
Time: 27 seconds

This is how it's tasting best for us where we are at and is just a general guideline for you wherever you are! These recipes ought to be a good place to start. Trust your tastebuds, and if you want to adjust your brew from here go for it :)

Pro-tip: let the coffee rest 2-4 weeks before brewing if you can

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