Our affinity for Kenyan coffees began when we traveled to the country during 2017. Nutrient-rich, red volcanic loam soil combined with high altitudes create the ideal environment for coffee growing. For the 2021 season, we are proud to feature Kainamui, a washed process coffee straight from the heart of Kenya.
Kainamui is a community-grown coffee named after the processing center, or “factory,” that more than 2000 farmers deliver their coffee cherries to. By working through a cooperative, these men and women are able to earn a higher premium for their high-quality coffee. The Kainamui Factory prides itself on having some of the best-paid cherry producer members in Kenya. The cooperative also sets aside funds from the previous year’s harvest to help fund members’ education, farm inputs, and emergency needs.
Recent amendments to the coffee law in Kenya now allow direct trading, allowing farmers to sell directly to importers around the world, instead of through an auction system. Cooperatives allow “smallholder” farmers, like those in Kainamui, to earn the highest possible returns on their coffee.
Kainamui’s Flavor Profile
This beautiful coffee has a vibrant tangy and sugary character, with toasty, caramelized tasting notes of sweet orange and brown sugar. The flavors sparkle with a super clean, lingering aftertaste and sweet, buttery mouthfeel.
Part of the reason a cup of Kainamui has such vibrancy is because of the washing process the beans undergo. The beans are washed and left to soak in freshwater tanks for 24 hours, allowing the amino acids and proteins in the beans’ cellular structures to develop. This additional soaking process creates more acidic and complex fruity flavors -- a quality that makes Kenyan coffees so distinct. Many coffee experts agree that no country of origin has quite perfected this washing process like Kenya. It’s how growers like the farmers at Kainamui continually put out some of the most distinct coffees in Africa.