Kenya Kainumui

At Kainamui, the story begins with the farmers. Across the Ngariama community of Kirinyaga County, thousands of smallholder producers tend modest plots of land, often caring for just a few hundred coffee trees. Their work follows the rhythm of the seasons, from tending their trees to handpicking ripe cherries at harvest. Since 1963, Kainamui Factory has brought these farmers together, transforming the efforts of individual families into a collective harvest that reflects the character of their community. Once the cherries arrive at the washing station, that care continues through Kenya’s renowned approach to washed-coffee processing. Carefully managed fermentation, washing, and soaking prepare the beans for drying on raised beds, where patience and attention help develop the clarity, sweetness, and vibrant fruit character that define exceptional Kenyan coffees. Every stage builds on the work that began in the farmers’ fields. Grown at 1,650 meters and composed of Ruiru 11, SL28, and Batian varieties, this lot captures the rewards of that shared dedication. Sweet tomato aromatics lead into notes of black tea and grapefruit, with complex, lively acidity balanced by honey sweetness and a silky body. Elegant and layered, this coffee tells a story of many small farms, generations of knowledge, and the farmers whose collective work brings Kainamui to life.

How to Brew It:

This coffee performs excellent in both immersion & filter brewing. Immersion methods which retain the full flavor complexity to be experienced, but we’re also huge fans of this coffee using filter methods, where the sweetness & vibrancy really shine through. We recommend brewing at a 1:15 coffee to water ratio, with a brew temperature of 200-205 degrees.