Description
Established in 1963 on the slopes of Mount Kenya, Kainamui Coffee Factory is situated Kirinyaga County. The Kainamui factory has 2000 members, 1200 of whom are men and 800 of whom are women. These producers are very small, owning an average of only 200 trees.
From funds set aside from the previous year’s harvest, members of the cooperative can access pre-financing for school fees, access to farm inputs and funds for emergency needs. The factory has partnered with Coffee Management Services (CMS), for its agronomical ventures. The long term goal is to increase coffee production through farmer training, ready access to inputs, Good Agricultural Practice seminars, and providing updated printed materials on sustainable farming. Paying the producers the highest possible returns sets the momentum for optimum coffee production.
Tasting Notes: Light to dark this will make a tasty cup. Although very identifiable as a Kenya, this is not an overly acidic coffee. Lighter roasts do have some lemony goodness but its crisp and defined, not mouth puckering. Fuller bodied and chocolaty with very noticeable spice notes, good balance of light and dark tones even at lighter roast points. Sweet edged with some hints of a fruity factor between the lemony floral front end and chocolaty spice undertones. Medium roasts are smooth and accentuate the chocolaty factor, muting up most of the acidity, a very easy to drink cup. Darker roasts were equally as tasty and drinkable, retains it sweet edge and was not too roasty with a bit of caramel poking out.
Roasting Notes: Beautiful prep and easy to roast. A Kenyan top lot is all about keeping some of the brighter tones. With this lot, to see it shine, a nice light/medium roast is the best bet. Dark roasts will be pretty awesome as long as you like strong coffee, but doesn’t quite scream Kenya, a bit mild darker roasted but still very tasty.
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