Kenya Kainamui AA - A Symphony of Flavour from Mount Kenya
Experience the epitome of Kenyan coffee excellence with our latest offering from the renowned Kainamui washing station. This exceptional AA grade lot showcases the vibrant flavours and complex profile that have made Kirinyaga County coffees legendary in the specialty coffee world.
The Coffee
- Origin: Kirinyaga County, Kenya
- Producer: New Ngariama Farmers Cooperative Society
- Washing Station: Kainamui
- Varieties: Ruiru 11, SL 28, Batian
- Process: Fully Washed
- Altitude: 1,650 metres above sea level
- Harvest: November - December 2024
Tasting Profile
- Flavour: Blueberry, Redcurrant, Caramel
- Aroma: Blackberry
- Acidity: High
- Body: Medium/Full
The Story
Established in 1963, Kainamui washing station sits on the flowing slopes of Mount Kenya in Ngariama location, Gichugu division of Kirinyaga County. It serves as a crucial hub for approximately 2,000 smallholder farmers, each tending to an average of just 200 coffee trees.
The New Ngariama Farmers Cooperative Society, which manages Kainamui, is more than just a coffee processor. It's a pillar of the community, providing members with access to agricultural training, pre-financing options, and a commitment to sustainable farming practices.
Terroir
Kainamui benefits from ideal coffee-growing conditions:
- Mineral-rich, red volcanic loam soils
- Altitude of 1,650 metres above sea level
- Annual rainfall of 1800 mm
- Temperature range of 16-26°C
This perfect combination of factors contributes to the exceptional quality and complex flavour profile of Kainamui AA.
The Process
- Harvesting: Coffee cherries are handpicked at peak ripeness.
- Sorting: Dense beans are separated from immature 'mbuni's (floaters).
- Pulping: Outer skin is removed within hours of harvesting.
- Fermentation: Beans undergo a two-stage fermentation process lasting 36-48 hours.
- Washing: Beans are cleaned in washing channels, separating by density.
- Soaking: Clean beans soak for 24 hours, developing complex flavours.
- Drying: Sun-dried on raised beds for 5-10 days, with regular turning.
Why It's Special
Kainamui AA represents the pinnacle of Kenyan coffee production. The combination of high altitude, rich volcanic soils, and meticulous processing results in a coffee with remarkable clarity, vibrant acidity, and a complex flavour profile. The cool temperatures allow for slow maturation of the coffee cherries, resulting in very dense beans with intense sweetness and complexity.
Brewing Recommendations
- Method: Pour-over (V60 or Chemex)
- Ratio: 1:16 (coffee to water)
- Grind: Medium-fine
- Water Temperature: 94-96°C
- Total Brew Time: 2:30 - 3:00 minutes
Sustainability
By choosing Kainamui AA, you're supporting smallholder farmers and sustainable agricultural practices. The cooperative actively encourages tree planting among its members and has implemented waste-water management systems at the washing station.
Elevate your coffee experience with Kainamui AA – a true reflection of Kenyan coffee excellence, meticulous processing, and the unique terroir of Kirinyaga County. This limited micro-lot offers a rare opportunity to taste one of Kenya's finest coffees. Don't miss your chance to experience the pinnacle of East African coffee craftsmanship.
