Kenya, Kainamui AA
| Producer |
New Ngariama Farmers Cooperative Society |
| Farm/Mill |
Kainamui |
| Cultivar | Mundo Novo |
| Process | Natural |
| Location |
Kirinyaga County, Kenya |
| Altitude | 1650 - 1800 masl |
| Harvest |
November - January |
Expect notes of Gooseberry, Red Plum, Brown Sugar
This AA fully washed lot originates from the Kainamui Coffee Factory, managed by the New Ngariama Farmers Cooperative Society (FCS) in Kirinyaga County, Kenya. Established in 1963, Kainamui partners with 2,000 local farmers, 60% men and 40% women, who cultivate an average of 200 trees each at altitudes up to 1,800 masl. Located in the Gichugu division, Kainamui is the first of three factories under the New Ngariama FCS, followed by Kamwangi and Kiamugumo.
Nestled between the Aberdare Range and Mount Kenya, Kirinyaga boasts fertile soil, seasonal rainfall and high altitudes, all of which foster coffee with high acidity, full body and ripe fruit flavours. The cool night temperatures slow the beans' maturation, enhancing their density and complexity. Farmers meticulously hand-sort cherries before pulping and fermenting them for 24-36 hours. Post-fermentation, the coffee is washed, density-graded and sun-dried on African drying beds for 12-20 days.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
| Producer |
New Ngariama Farmers Cooperative Society |
| Farm/Mill |
Kainamui |
| Cultivar | Mundo Novo |
| Process | Natural |
| Location |
Kirinyaga County, Kenya |
| Altitude | 1650 - 1800 masl |
| Harvest |
November - January |
Expect notes of Gooseberry, Red Plum, Brown Sugar
This AA fully washed lot originates from the Kainamui Coffee Factory, managed by the New Ngariama Farmers Cooperative Society (FCS) in Kirinyaga County, Kenya. Established in 1963, Kainamui partners with 2,000 local farmers, 60% men and 40% women, who cultivate an average of 200 trees each at altitudes up to 1,800 masl. Located in the Gichugu division, Kainamui is the first of three factories under the New Ngariama FCS, followed by Kamwangi and Kiamugumo.
Nestled between the Aberdare Range and Mount Kenya, Kirinyaga boasts fertile soil, seasonal rainfall and high altitudes, all of which foster coffee with high acidity, full body and ripe fruit flavours. The cool night temperatures slow the beans' maturation, enhancing their density and complexity. Farmers meticulously hand-sort cherries before pulping and fermenting them for 24-36 hours. Post-fermentation, the coffee is washed, density-graded and sun-dried on African drying beds for 12-20 days.
