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We roast, pack, and ship out orders on Tuesdays, with the deadline to order on Sundays at noon.
We roast, pack, and ship out orders on Tuesdays, with the deadline to order on Sundays at noon.

Kenya - Kainamui AA

 

Location: Ngariama, Gichugu, Kirinyaga
Process Station:  Kainamui
Producer: New Ngariama Farmer Coop
Varietal: SL28/SL34 AA
Growing Altitude: 1750 masl
Processing Method: Washed
Harvest: January 2021
Product: Filter and Espresso
Flavour Notes: Red Apple, Jasmine & Gooseberries

 

This is the second year that we're able to work with this phenomenal selection from the Kainamui washing station. There are many excellent characteristics of this coffee, however it is most commonly regarded for its distinct floral and more delicate flavour expression whilst still retaining a distinctive acidity.

The cherries, collected from approximately 985 members of the New Ngariama Farmer Cooperative, are delivered to the Kainamui Factory to be sorted by maturity and quality grouping before pulping and washing. The coffee receives between 24 and 48 hours of fermentation, dependant on density, before drying on raised beds for and average duration of 10 days. This particular lot has been sorted and milled, graded AA by bean size and density.

We're really excited to be working with this coffee for the second year running. It's an incredible AA selection, and as our second Kenyan release this year it's keeping our offer list fresh and bright. You can expect to find notes of red apple and jasmine, with more delicate notes of gooseberry.

 

Espresso Brewing Advice & Recipe:

All of our espresso recipes are designed using a Modbar AV, the model of espresso machine that we use in our Showroom.

We recommend a dose of 19g of coffee, a final yield of 57g (1:3) in a time of 20-25s. We recommend a grind setting of 4,8.

Dose and distribute carefully using a scale capable of reading to an accuracy of 0.1g. You must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless'. We recommend using a dosage within +/-1g of the size of the basket.

Please note that all grind settings reference a Ditting Sweet Lab 804. Please adjust your grind settings as necessary and use the recommended brew time as a reference.

 

Filter Brewing Advice & Recipe:

All filter recipes are based on our own April Brewer, a flat-based brewer using our own April paper filters. These recipes reflect the approach to filter coffee served in our Showroom.

When brewing this coffee, we recommend a dose of 13g of coffee, a volume of 200g of brewing water and a total brew time of 2:30-3:30. We recommend a grind size of 8,8. We used a water temperature of 94°C.

Begin your brew with an initial 100g pour, using the temperature of brew water specified in your recipe. Use your first 30g of the pour to saturate the coffee bed evenly whilst implementing a circular pouring technique. Continue your pour by completing the final 70g pour into the center of the coffee bed. Replicate this pouring format once again, commencing your second pour at 35 seconds. Finish the brew with a total brew time of 2:30-3:30. You can see below an example of the pouring structure:

- 30g Circle Pour - 70g Center Pour (0:00)

- 30g Circle Pour - 70g Center Pour (0:35)

Please note that all grind settings reference a Ditting Sweet Lab 804. Please adjust your grind settings as necessary and use the recommended brew time as a reference.