KENYA | KAINAMUI

12,40 

Kurzbeschreibung

HIMBEERE | CANDY | STACHELBEERE

Roast: light-medium

Mahlgrad
Füllmenge

Origin: Kainamui – New Ngariama Farmers Cooperative Society

This coffee, pronounced „khin-a-moo-ee“ comes from a factory (washing station) situated in Ngariama location, Gichugu division of Kirinyaga District. Kainamui is located on the slopes of Mount Kenya in the agriculturally rich Central Province. The facility itself is at an altitude of 1460 masl. The ideal climate and the nutrient and element rich, red volcanic soil provides an ideal medium for the SL28 and SL34 varieties grown by these producers.

The Kainamui factory (washing station) serves 1800 smallholders, about 600 of whom are women, each of them owning an average 200 trees and cultivate  SL 28, 34, Batian and Ruiru 11 varieties. In addition to coffee the farmers in the area grow gravellea, macademia nuts, eucalyptus, tea, corn, and bananas. Kinamui has an average production of about 550,000 K of coffee per year, boasting bright citrus acidity, full body, and black currant and chocolate notes. 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, farming needs and training programs.

Kenyan coffee producers are traditionally smallholders producing a few bags of coffee cherries per year. Every smallholder producer bringing their cherries to washing stations is also a member of that Factory and therefore that Cooperative. In Kenya the coffee prices are directly linked to cup quality.

The farmers deliver their ripe cherries to the factory. Here the first step is sorting the cherries for unripes and overripes by hand. After pulping the coffee cherries, they need to ferment for about 16-20 (24) hours before they are carefully washed and sorted by weight, ensuring that any poor quality beans are removed. Following this, they are soaked (= moved to tanks where they sit under water for a further 24 hours). After soaking, the coffee is spread out on raised beds and allowed to dry for up to 21 days. The drying process is carefully controlled. Beans are covered for the night to avoid humidity and protected with shade nets during the hottest periods. Due to this impeccable standard of processing, flavor profiles of Kenyan coffees are as perceptible as anything we know.

Kenyan coffees are famous for their powerful aromas, crisp and refreshing acidity and clean flavor notes full of sweet berries and fruits and Karimikui does not make an exception in this.

Gewicht n.a.
Region

KENYA > KIRINYAGA > NGARIAMA

Processing

FULLY WASHED

Variety

RUIRU 11, BATIAN, SL-28, SL-34

Altitude

1.750 m

Farm

KAINAMUI SMALLHOLDER FARMERS

Producer

KAINAMUI WASHING STATION

Direkthändler

NORDIC APPROACH