Kainamui, located in Ngariama, Gichugu division of Kirinyaga County, was established in 1963 on Mount Kenya's slopes. The factory, with 2000 members (1200 men and 800 women), comprises small-scale producers averaging just 200 trees each. Coffee cherries are handpicked and processed at the wet mill, where they undergo a 24-hour initial fermentation. After washing, the beans are transferred to a secondary fermentation tank for 12-24 hours. The drying process begins with 6 hours on drying beds followed by 5-10 days of slower drying. Expect a bright, balanced cup with grape and cherry notes. We recommend at least 12 days of ageing for this Kenyan to be at its optimum.