Kainamui Coffee

Posted by Karl Purdy on Jun 13, 2016

Wet Mill: Kainamui Factory Pronounced: “Khin-a-moo-ee” Region: Kirinyaga, Kenya Altitude: 1750masl Varietals: SL28 and SL34 Picked: Dec 2015 - Jan 2016 Farmers: 1800 smallholders in the surrounding areas deliver cherries to the wet mill Background The Kainamui washing and sorting station services close to 1800 smallholders, each of them owning, on average, 200 trees in the surrounding area. The land here, vibrant, red volcanic soil, provides the crops with rich nutrients and elements, delivering an ideal medium for the varieties grown by these farmers. 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 needs.
Picking Coffee Beans for Kainamui
Process Once the ripe cherries are picked, they are brought to the washing station by the farmers where they are pulped, dry fermented, washed, soaked and sundried. Upon arrival, the cherries are weighed and then hand sorted for unripes and overripes by the farmers, before going into production.
Cherries Being Hand Sorted for Kainamui
The cherries are then loaded into a 3-disc de-pulping machine, removing the skin and pulp. After removing the majority of the flesh, the coffee is graded by density into three different grades by the pulper.
Removing the Coffee Beans Skin and Pulp for Kainamui
Grade 1 and 2 go separately to fermentation, with grade 3 considered too low for continuing in the process.
Fermentation of Coffee Beans for Kainamui
The beans are subsequently fermented for 16 to 20 hours under closed shade, before they are carefully washed and sorted by weight, ensuring that any poor quality beans are removed.
Soaking the Coffee Beans for Kainamui
Following this, they are moved to tanks where they sit under water for a further 16-20 hours.
Sun Drying the Coffee Beans for Kainamui
After soaking, the coffee is spread out on raised African drying beds and allowed to dry for seven to 15 days, covered during midday and at night. Tasting This is a flavourful coffee which is well rounded, with a big body provided by the rich volcanic soil in which these plants grow. The most prominent taste that permeates through this blend is of dried red currant, dried cherry and sultana with a zing of clementine, acting as the perfect complement to a warm summer’s day. Kainamui is available to purchase online or in any of our shops in Dublin. Aroma: Caramel and Cinnamon Body: Well rounded, big body Acidity: Bright but balanced Taste: Dried red currant, dried cherry and sultana