KAINAMUI

Country: Kenya
Region: Kirinyaga District
Owners/Producers: Kainamui (servicing 1800 smallhold farmers)
Altitude: 1,760 meters
Variety: SL28 and SL34
Processing: Washed

This coffee derives it’s name from the washing station where it is processed, situated on the slopes of Mt. Kenya in the Kirinyaga District. Lying at an altitude of 1760 M above sea level, it is an ideal location for coffee production.

The Kainamui washing station services 1800 smallhold farmers, each of them owning on average 200 trees. The nutrient and element rich, red volcanic soil provides an ideal medium for the SL28 and SL32 varieties grown by these producers.

Once the ripe cherries are picked, they are brought to the washing station by the farmers. They are then weighed and loaded into a de-pulping machine. After removing the majority of the flesh, the beans are subsequently fermented for 12 to 24 hours, before they are carefully washed and sorted by weight, ensuring that any poor quality beans are removed. Following this, they are moved to tanks where they sit under water for a further 24 hours. This increases the concentration of amino acids, which enhances the complexity of the acidity. After soaking, the coffee is spread out on raised beds and allowed to dry for seven to 15 days.

The Kainamui washing station does more than simply allow local farmers to process their coffee, it also supports its members by providing them with financial assistance for school fees, farming needs and other emergency funds. They also provide agronomy training for all members.

This coffee is stunning and one of the most fragrant, floral and fruity coffees I have ever encountered. It’s intoxicatingly sweet aroma comprises notes of blackcurrant, pear, rose and musk; each of these is clearly distinguishable on the palate. Spectacular in milk, it is exceptional when served black.