Kainamui AA

Kainamui AA comes from the same community of nearly 2,000 smallholder farmers on the slopes of Mount Kenya that we've come to know through our Kainamui PB. While the PB is made up of naturally occurring, round peaberry beans, this AA lot represents the larger, flat-sided beans separated during milling. Kenya's AA designation is based on bean size, with these larger selections carefully sorted from the rest of the harvest. It's another opportunity to explore the coffees coming from this well-established washing station and the smallholder producers who make it possible.

Producers handpick ripe coffee cherries and deliver them to Kainamui for processing, where the coffee goes through an extended washed process involving two stages of fermentation, followed by a final soak in clean water. The coffee is then slowly dried over several days before being prepared for export. This traditional Kenyan approach to processing helps develop the bright acidity, layered fruit character, and lively sweetness that make coffees from this region so distinctive.