Kenya - Kainamui PB Washed Varietal – SL28, SL34, Ruiru and BatianPreparation – Washed (dry ferment)Location – Kirinyaga countyAltitude – 1750+ maslImporter - Horsham Coffee Roaster / Covoya Farm Overview The Kainamui washing station services 1800 smallholders, each of them owning, on average 200 trees. The nutrient and element-rich red volcanic soil provides an ideal medium for the SL28 and SL34 varieties grown by these producers. 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 requirements. Harvesting and Processing: Once the ripe cherries are picked, the farmers bring them to the washing station. They are then weighed and loaded into a de-pulping machine. After removing the majority of the flesh, the beans are fermented for 16 to 20 hours before carefully washing and sorting by weight, ensuring that any poor-quality beans are removed. Following this, they are moved to tanks where they sit underwater for 24 hours. After soaking, the coffees are dried on hessian mesh mats for up to one day, then moved to the traditional drying tables. The coffee is normally dried on a surface of jute cloth or shade net layered over the table’s wire mesh. The drying time varies between 12 and 20 days depending on weather and rainfall. Tasting Notes: This is a great example of a wonderful Kenyan coffee with well-balanced, clean flavours. You can expect juicy fruit flavours that include cranberry, prune and treacle like sweetness. Brewing: This coffee works for all brew methods but can be a challenge for espresso due to the light roast and high acidity. We prefer this coffee brewed as a filter without milk. Filter: Dose 15g, water 250g. Espresso: Dose 17 gram to 40 gram yield over about 30 seconds. This coffee is available as whole bean and pre-ground, but we recommend always grinding fresh before brewing. We sell a range of grinders if you would like to grind this coffee fresh at home.
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