Kenya Kainamu Factory PB

Grown on the fertile slopes of Mount Kenya, this coffee comes from the Kainamui Factory in the Ngariama region of Kirinyaga County. Established in 1963, Kainamui is part of a cooperative made up of around 2,000 smallholder farmers—1,200 men and 800 women—each tending to just 200 coffee trees on average.

Every cherry is handpicked and delivered to the factory’s wet mill, where the magic begins. The beans undergo a careful flotation process to separate out the less dense "mbuni" (floaters), ensuring only the best beans continue. They are then fermented in two stages—first for about 24 hours, followed by an additional 12–24 hours—then washed thoroughly in channels that separate floaters once again and remove all mucilage.

After a final soak of 24 hours in clean water (a key step for building the rich, vibrant acidity Kenya is known for), the beans are slowly dried. They begin in thin layers, then are gradually built up and dried for 5–10 days to reach stable moisture levels. Once dry, the parchment coffee is rested in well-ventilated raised storage areas before milling and export.

Kainamui has long been known for its consistency in quality, though recent years have seen a drop in output—likely tied to broader ecological challenges. In response, the factory has taken steps to reduce its environmental impact. Wastewater from processing is safely drained into soak pits away from water sources, and the cooperative actively promotes tree planting among its members.

Located within the buffer zone of Mount Kenya National Park, Kainamui benefits from glacier-fed rivers and cool mountain air, thanks to the region’s proximity to Africa’s second-highest peak. These ideal growing conditions—altitudes around 1,800 masl and temperatures between 13°C and 25°C—help produce the bright acidity and layered fruit character that define top Kenyan coffees.