This AA fully washed top lot is from Kainamui washing station, one of 3 factories managed by New Ngariama Farmers Cooperative Society (FCS) in Kirinyaga county, situated in Kenya's central highlands. Kainamui was established in 1963, the same year Kenya declared independence.
The factory works with 2,000 member farmers, 60% men and 40% women. These small scale local farmers cultivate an average of just 200 trees at altitudes up to 1,800masl.
Patrick Njogu runs the management at Kainamui, along with his unmatched team. They ensure all the coffee processes run smoothly and diligently. Some of their responsibilities include weighing coffee, hand-picking, green grading, storage, transportation, training, paying and addressing farmer complaints.
Country of Origin
Kenya
Region
Kirinyaga County
Producer Type
Washing Station
Farm Name
Kainamui Coffee Factory
Processing
Washed
Growing Altitude
1650m - 1800m
Harvest Season
2023/24
Bag Weight
30 KG BAG
Bag Type
Grain Pro / Ecotact
Plant Species
Arabica
Variety
Batian, Ruiru 11, SL28, SL34
History of Coffee in Kenya
It seems likely that coffee grew wild within the region that would become Kenya, buried deep inside impenetrable forests, or perhaps hiding in plain site; but it wasn’t until 1895 that missionaries both protestant and catholic attempted to grow coffee for commercial purposes. The 100 seeds from Reunion Island that would serve as progenitors to the Kenyan coffee industry arrived on a train, carried by priests belonging to an order known as “Holy Ghost Fathers.” On August 12th, 1899, they arrived at the spot that would quickly become the country’s capital city. One of the early protestant medical missionaries was Dr. Henry Scott. After his death in 1911, a new hospital complex was named after Dr. Scott and when the department of agriculture took over the complex in 1923 they kept the name: Scott Agricultural Laboratories, or “Scott Labs.” This is the origin of the “SL” in SL28 and other coffee varieties selected at the lab.
Growing Coffee in Kenya
Coffee is grown through the highland regions of Kenya, including Kisii, Nyanza, and Bungoma in the west; Nakuru and Kericho in the Great Rift Valley; Machakos, Embu, and Meru to the east of Mt. Kenya; and the Taita hills near the coast. The largest and oldest coffee growing areas are the central highlands, particularly Nyeri, sandwiched between the foothills of Mt Kenya to the east and the Aberdare mountain range to the west. Most coffee in Kenya is grown between 4,500 and 6,500 feet. Nearly all of Kenya’s 700,000 coffee producers are small land holders belonging to cooperatives. Most common varieties in Kenya are Ruiru 11, SL28, SL34, and K7. SL34 and K7 were developed from heirloom bourbon known as “French Mission,” which was the primary variety grown prior to the 1930’s that can still be found today, as can Blue Mountain on some farms. Kenyan coffees are graded by screen size and while there are several grades, specialty coffee is AA, AB, or PB (peaberry), used in combination with quality grade FAQ or FAQ Plus (Fair Average Quality).
