Who remembers that aha moment you had with your first Kenyan coffee-the bright, juice bomb acidity amplified by the mouthfeel and complexity? Kainamui, a classic example of coffee from Kirinyaga County in Kenya's central highlands, took us back to that first time.
Country KENYA
Region KIRINYAGA
Producers NEW NGARIAMA FARMERS COOPERATIVE SOCIETY
Roast Level LIGHT
Varieties BATIAN, RUIRU 11, SL28
Process WASHED
Altitude 1600-1800 MASL
Landed JULY
Established in 1963, the Kainamui washing station is one of 3 renowned factories managed by the New Ngariama Farmers Cooperative Society (FCS). Servicing 2,000 member farmers, Patrick Njogu and his brilliant team run the washing station. Letting the de-pulped cherries dry ferment for 24-36 hours before washing induces the rich, blackcurrant blood-orange qualities associated with coffees from here. This year, shipping delays in the Red Sea have significantly disrupted coffee quality and arrival times from Kenya. The first and possibly the only Kenyan coffee in our offering this season, Kainamui, delivers EVERYTHING we love about the Kirinyaga profile and we’re thrilled to be able to share it with you.
Brewing Tip
Because we find Kenyan coffees slightly more soluble than other origins, we enjoy brewing them at a slightly lowered dose. Instead of using our recommended 60g/1l ratio, our preferred dose for Kenyan coffees is 54g/1l.
When your beans are more soluble, they deliver a higher extraction rate, giving you, albeit flavourful, an often overpowering or intense brew. By lowering your dose to 13.5gr/250ml, you'll notice much more clarity and complexity in the cup with more balance and, as a bonus, a little extra coffee to brew.
