Notes from our Green Buyer

Kainaumi is a coffee mill that’s a part of the New Ngariama Cooperative in the Kirinyaga district. The Cooperative is made of almost 2000 smallholders’ farms, who cultivate an average of under three acres each. Those farmers, then, bring their handful of coffee cherries together to be washed (meaning the fruit flesh is removed before it’s laid out to dry) and dried at the Kainaumi coffee mill in preparation for the coffee to go halfway around the world to our roastery…and now to you.

Notes from our Roaster

Bright as they are, Kenyan coffees have a tendency to ride a fine line between savory and tangy. Depending on the intensity, their pronounced acidity can swing towards gooseberry, grapefruit, or peach. Each one is delicious, as long as you know what you’re getting yourself into! When you’ve got a Kenyan that rides that fine line, like Kainamui, you can expect your cup to be juicy and complex! When you brew it, use a finer grind to increase your extraction for maximum flavor. If it’s bitter or astringent, coarsen it just a bit.