Kenya Kainamui AB 250g Whole Bean
Light roasted coffee tastes best at 10-28 days
Kirinyaga
New Ngariama Farmer Coop
Batian, SL28, SL34, Ruiru 11
1,750 MASL
Washed
Tasting Note: Oolong tea, peach, currants and lemon myrtle
 
A small holder production of of Kirinyaga. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1/8 to 1/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day’s deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.
 
​​Recommended Recipes
 
Espresso : 20g : 60g 21-23 seconds, 94°C (1:3 ratio)
V60 :  15g : 250g 3  pulses, 2:30-2:45 minutes, 96-98°C (1:16.5 ratio)
Batch Brew : 1:16 ratio, 94-96°C