The Kainamui (pronounced khin-a-moo-ee) washing station lies on the rich volcanic soil slopes of Mount Kenya, in central south Kenya.
The station sources cherries from the micro farms of 2000 contributors, 1200 of whom are men and 800 of whom are women. These producers are very small, owning an average of only 200 trees. The washing station provides all the growers with agricultural support and emergency funds, as well as providing agronomy training.
The coffee undergoes washed processing - meaning the cherry and mucilage are totally stripped.
From the bean through the use of friction, water and fermentation, washed processing produces the most acidic coffee. This particular bean is soaked twice after washing. The first stage of fermentation lasts for about 24 hours, after which the beans are washed and sent to the secondary fermentation tank for 12-24 hours. This allows the proteins to further develop, heightening acidity and producing more complex fruit flavours in the cup - a signature of Kenyan coffee.
REGION: GICHUGU, KIRINYAGA
ELEVATION: 1650MVARIETAL: SL28, BATIAN, RUIRU 11
CUP: BLACKCURRANT, GRAPE, LEMON TEA
Never had a bad batch of coffee from you guys, have ordered pretty much from you for a whole year and will continue to do so! Once we can visit VIC will definitely visit again! Ps love the educational info on the website too