Kainamui ( Filter Roasted )
Kainamui ( Filter Roasted )
- Regular price
- 690.00 ฿ THB
- Regular price
-
- Sale price
- 690.00 ฿ THB
- Unit price
- per
COUNTRY: Kenya
REGION: Central Kenya
COUNTY: Kirinyaga
FACTORY: Kainamui
FARMERS' COOPERATIVE SOCIETY: New Ngariama Cooperative Society
FACTORY MANAGER: Lemmy Nyaga
FACTORY ELEVATION: 1,650m above sea level
CONTRIBUTING FARMERS: 2,000 smallholder producers
AVERAGE FARM ELEVATION: 1,600-1,800m above sea level
AVERAGE FARM SIZE: Half a hectare
VARIETY: SL28, SL34, Ruiru 11
COFFEE GRADE: AB
PROCESSING: Washed
Kainamui is a washing station located in Kenya’s Kirinyaga County. Established in 1963, the factory is one of three active sites owned by the New Ngariama Coffee Farmers’ Cooperative Society (FCS). Kainamui receives coffee cherries from around 2,000 of the cooperative’s members (1,200 male, 800 female). On average, farmers who deliver to Kainamui have less than half a hectare of coffee (around 200 trees).
Once harvested, coffee cherries are delivered to Kainamui, where they are processed and dried under the management of Lemmy Nyaga, ahead of dried parchment being transported to Nairobi for milling and sale (either directly or through the auction system). Besides Lemmy, Kainamui employs eight permanent staff members and an additional ten workers during the season.
All the coffee cherry is hand-picked and delivered on the same day to the washing station, where it undergoes meticulous sorting by a ‘cherry clerk’ who ensures any unripe and damaged cherries are removed. The ripe cherry is then weighted and recorded, and the farmer receives a receipt of delivery.
The coffee is then placed in a receiving tank and pulped using a three-disc pulping machine to remove the skin and fruit, then sorted by weight using water in order to separated higher quality and density apart from the lower one. The coffee is then dry fermented for 16–24 hours. Whilst the coffee is fermenting it is checked intermittently and when it is ready it is rinsed and removed from the tanks and placed in a washing channel. The parchment-covered coffee is then washed with fresh water from the nearby Nyamindi River and sent through water channels for grading by weight. The beans are then sent to soaking tanks where they sit underwater for a further 24 hours.
After soaking, the coffee is pumped onto deep drying beds where they drain for 1-2 hours, before being transferred to raised drying tables. For the first six hours of drying, parchment is spread into very thin layers before being bunched into thicker ones. As they dry the parchment is turned constantly to ensure even drying, and so that any defective beans can be identified removed. Time on the drying tables depends on the weather, ambient temperature and processing volume: taking up to ten days to get to the target moisture of 11–12%. After drying the coffee is moved to conditioning beds, where it rests in parchment for about a month. This resting period helps to stabilise water activity and contributes to long-lasting quality and vibrancy i
RECOMMENDED Suitable for Filter brewing methods and French press.
**NOTE FOR DELIVERY** An order placing BEFORE 2 PM will arrange on next day delivery. An order AFTER 2 PM will deliver on the next following days.
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