Around 2,000 smallholder farmers send their cherries for processing at the Kainamui factory, situated in Kirinyaga County on the slopes of Mount Kenya. This coffee went through Kenya’s double washing process in which after the cherries are washed, they enter soaking tanks for 24 hours allowing amino acids and proteins in each bean to develop, resulting in more acidity and complex fruit flavors. We tasted a jammy cup of berries, grapefruit, and stone fruit.
Roast: Medium
Origin: Kirinyaga, Kenya
Process: Washed
Varietal: Batian, SL28, SL34, Ruiru 11
Around 2,000 smallholder farmers send their cherries for processing at the Kainamui factory, situated in Kirinyaga County on the slopes of Mount Kenya. This coffee went through Kenya’s double washing process in which after the cherries are washed, they enter soaking tanks for 24 hours allowing amino acids and proteins in each bean to develop, resulting in more acidity and complex fruit flavors. We tasted a jammy cup of berries, grapefruit, and stone fruit.
Pour-Over Recipe Using Stagg [X] Dripper Coffee:
23 g ground at 5 on Ode + SSP Water: 350 g Steps: Pour in four stages and give 5 gentle swirls after the final pour.
Around 2,000 smallholder farmers send their cherries for processing at the Kainamui factory, situated in Kirinyaga County on the slopes of Mount Kenya. This coffee went through Kenya’s double washing process in which after the cherries are washed, they enter soaking tanks for 24 hours allowing amino acids and proteins in each bean to develop, resulting in more acidity and complex fruit flavors. We tasted a jammy cup of berries, grapefruit, and stone fruit.
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