Introducing Kainamui

Kainamui is from Kirinyaga, Kenya. Roasted by Audun in Bydgoszcz, Poland.
Coffee Kirinyaga, Kenya
New Ngariama Cooperative Society
SL28 & SL34
1750 meters
Roaster Audun
Bydgoszcz, Poland
Read our interview with Audun
Tasting Notes Sugarcane. Lychee. Elderflower.
Method View the brew guide for Kainamui

From the peak of Kenya’s coffee growing season is this perfect embodiment of Kenyan coffee. Kainamui’s lush AA beans are jammy sweet, bright, and tart, with the intense aroma of the tropics. As with its sister coffee, Kamwangi, Kainmaui was grown on the slopes of Mount Kenya in an ideal climate of warm days and cool nights. Its cherries were handpicked, fermented, and washed in the clean tributaries where it was grown.

In these pristine lands, antelopes, elephants, and buffalos still roam and coffee trees grow in unison with macadamia and eucalyptus trees. 1,800 smallholder farmers contribute to Kainamui, and after meticulously sorting by quality and grade, these cherries represent the finest of the crop. Sourced by Nordic Approach and processed in a neighboring washing station, Kainamui presents a stunning contrast to Kamwangi, with pronounced flavors and a boldness that will enliven your hot summer.

Kainamui was roasted by the roastery Audun, which began in 2014 in Bydgoszcz, a quiet city in northern Poland. Audun Sørbotten, its eponymous owner, was formerly a chemist and research scientist at the Norwegian University of Science and Technology before turning to pursue his passion in coffee roasting. He began and honed his craft at Solberg & Hansen, the country’s oldest roastery (established in 1879), where he stayed for eight years. During this time, Audun also roasted the winning coffees in the Nordic Roaster Competition in 2011 and 2012.

In 2013, Audun moved to Poland, opened his roastery, and became the 2015 winner of the World Coffee Roasting Championship. He combines his superior tasting skills with a very systematic and exacting way of roasting coffee. In addition, Audun nitrogen flushes all his coffees before sealing them to extend their freshness.

Kainamui captures the full spectrum of ripe tropical fruits in a glass and the coffee lends itself well to both hot and cold preparations. As hot coffee, Kainamui’s acidity comes from succulent gooseberries and rich passion fruit. Iced, the coffee’s juicy and bright profile comes through even more. When cold, Kainamui is perfectly refreshing: light and crisp with a round sweetness.

Kainamui has flavors of thirst-quenching watermelon and rich sugar cane with floral notes of elderflower blossoms, and the coffee finishes with delicate hints of lychee and mint. To make Kainamui iced, take care to grind as fine as possible on your home grinder (just shy of espresso fineness). Make sure that the ice in the brewing vessel is completely melted before serving. If you find that Kainamui takes too long to drip through with the V60, try the recipe on your Wave.