Kainamui PB, Kenya, Washed
- Regular price
- $20.00
- Sale price
- $20.00
- Regular price
-
- Unit price
- per
Green apple, lime and brown sugar
COFFEE PROFILE
This combined SL28 and SL34 lot is sweet and laden with fruit notes. A green apple flavour is accompanied by lime-like citrus in every sip, and a brown sugar quality is present on the finish and as the brew cools down.
| TASTES LIKE | Green apple, lime and brown sugar |
| ROAST | Filter |
Story
Nestled in Ngariama, Gichugu, Kirinyaga County on the slopes of Mount Kenya, Kainamui Coffee Factory is a long-established washing station renowned for its quality. Part of the New Ngariama Farmers Cooperative Society, it serves around 1,800 to 2,000 smallholder families who cultivate SL28 and SL34 varieties on small plots. These farmers deliver their ripe cherries to the factory, benefiting from the high elevation of approximately 1,650 to 1,800 metres, which supports slow maturation and produces dense parchment.
Established in 1963, coinciding with Kenya’s independence, Kainamui has earned a reputation among specialty buyers for its clean, structured washed coffees, including peaberry separations that showcase intense sweetness and clarity. The factory draws water locally, with some sources noting its proximity to the Nyamindi River, and parchment is transported to Nairobi for milling and sale, often through the auction system. While specific competition titles are not consistently documented, Kainamui remains a sought-after Kirinyaga washing station, regularly featured in specialty roaster offerings and sold through Kenya’s established sales channels.
| PRODUCER | New Ngariama Farmers Cooperative Society |
| REGION | Ngariama, Gichugu, Kirinyaga County |
| VARIETAL | SL28 and SL34 |
| PROCESS | Washed |
| ALTITUDE | 1650 masl |
Origin
Ngariama, Gichugu, Kirinyaga County, Kenya
Coffee cultivation in western Honduras, particularly in the Copán region where the Lemus farm is situated, traces its origins to the late nineteenth century. During this period, small family growers began planting coffee in the country's fertile highlands. Despite early challenges due to limited infrastructure and a domestic focus, the region's mountainous terrain, rich volcanic soils, and stable climate proved ideal for Arabica cultivation.
Throughout the twentieth century, smallholder farms expanded their plantings, and the establishment of IHCAFE in the 1970s marked a turning point. IHCAFE introduced technical support, improved processing methods, and disease-resistant varieties, accelerating agronomic development. The transformation of Honduras into a specialty-focused origin gained momentum in the 1990s and 2000s, as farmers embraced selective harvesting, enhanced fermentation and drying practices, and microlot separation. These advancements enabled higher quality production and direct market access. Regions like Copán became renowned for producing clean, bright coffees with strong sweetness and balance. This success reflects the combined impact of improved farming practices, better infrastructure, and the natural advantages of the western highlands, solidifying Copán's status as a key player in the specialty coffee world.
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