Kenya Kainamui AB

Kenya Kainamui AB

  • Tasting Notes Blackcurrant and Pink Grapefruit
  • Location Kirinyaga, Kenya
  • Elevation 1750 M
  • Process Washed, dried on raised beds
  • metafields
    Region Kirinyaga, Central Province, North of Nairobi
  • metafields
    Varietal SL28 and SL34
  • metafields
    Elevation 1750 masl
  • metafields
    Process Pulped, dry-fermented, washed, soaked then sun-dried for 15 days
  • metafields
    Importer Nordic Approach

Taste Notes

Clean, sweet and tangy. This is all Blackcurrant and Pink Grapefruit. Mouthwatering and delicious.


Please give a warm welcome back to the stunning Kenya Kainamui. This a coffee processing station in the Ngariama area of the Kirinyaga district in the Central Province, north of Nairobi. There are 1800 farmers who deliver coffee to the Kainamui Factory and each farmer has an average of 200 coffee trees.

During harvest, the farmers’ cherries are picked and transferred to pre-sorting mats or tables where unripe and damaged cherries are removed before a soaking stage which enables the removal of immature cherries. Immature cherries float and can be easily separated from the mature coffee. The remaining cherry is then sent through a 3-disc pulper where the skin and pulp is removed and the resulting parchment-covered coffee, complete with its mucilage (sticky covering), is soaked in tanks 'dry' for 16-24 hours (ie the water is drained from the tanks). This enables the mucilage to ferment and detach from the coffee. The parchment-covered coffee is then washed (hence the process name) with fresh water, sent through water channels for grading (the sinking coffee is considered the sweetest) and then dried on raised screens for approximately 15 days before final milling and removal of the parchment. The parchment coffees are covered by plastic at midday and during the night.

Most of the coffee grown in this area is of the SL28 and SL34 varietals. Both cultivars have Bourbon and Moka heritage and are named after the laboratory that promoted their wider distribution in Kenya during the early 20th century – Scott Laboratories, now the National Agricultural Laboratories of Kenya.

The standard grading systems for Kenyan coffees is based on screen size (in mm):

E (Elephant beans) = screen 19 and up, AA = 17/18, AB = 16/17, PB = Peaberries.

This lot comprises the AB's, smaller than their big brother but size isn't everything is it !

The Kainamui washing station does more than simply allow local farmers to process their coffee, it also supports its members by providing them with financial assistance for school fees and farming needs.

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