Kenya Kainamui AA

Origin

• 🇰🇪 Kenya· Kirinyaga

Tasting notes

Character

• Clean
  50
• Bright
  40

Producer: Ngariama Farmers Cooperative Society Region: Kirinyaga Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Roast: Medium VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. : Batian, SL28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness., SL34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup., Ruiru 11 Altitude (MASL): 1740-2000 Notes: Cola, Burnt Sugar, & Cooked Blackberries Bursting with the vibrant character that defines Kenya's most celebrated coffees, Kainamui offers an expressive cup with notes of cola, burnt sugar, and cooked blackberry. Grown by smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers in the rich volcanic soils of Kirinyaga, this washed AA lot benefits from meticulous processing, where cherries are depulped the same day they are picked, fermented in open air tanks, soaked for extended clarity, and dried slowly on raised beds. The result is a clean, fruit forward profile that performs beautifully across brew methods. This lot captures both the precision of its origin and the versatility that makes Kenyan coffees so sought after.