Best Suited for Filter

Tasting Notes: Mandarin and Jersey Caramel

Established in 1963, Kainamui is one of three stations owned by the New Ngariama Coffee Farmers Cooperative Society (FCS). Kainamui processes cherries from around 2,000 cooperative members, farming on small plots averaging less than half a hectare. High elevations between 1,600 - 1,800 masl and the shade of local trees contribute to slow cherry maturation, leading to complex flavours. New Ngariama promotes sustainable farming practices among its members as well as providing financial support preharvest. The cooperative members primarily cultivate SL28 and SL34 varieties, known for their exceptional cup quality as well as the disease resistant hybrid Ruiru 11. The coffee is graded AB, indicating only beans above a certain size are used.

Under the guidance of station manager Lemmy Nyaga, the cherries are handpicked and processed using fresh water from the nearby Nyamindi River. After meticulous sorting, the coffee is pulped and dry fermented for 16 to 24 hours, before soaking for an additional 24 hours. The beans are dried slowly over 10 days, with regular turning to achieve 11-12% humidity, before resting for a month on conditioning beds, ensuring lasting vibrancy. The result is a coffee with exceptional sweetness and a bright acidity. We’ve roasted it for filter, highlighting its delightful citrus and caramel notes.