Country: Kenya
Region: Kamoini Village, Nyeri County
Varietal: SL28, SL34, Ruiru 11, Batian
Process: Washed
Altitude: 1,824 MASL
Cupping Notes: Apricot, Lemon, Honey
Recommended Roast:City to Full City+
Good For:Pour Over, Auto Drip, Espresso

Description: The Kamoini Factory was built in 1987 along the Ichamama River whose source is the Karina Forest. They support over 700 smallholder farmers, about a third of which being female and the coffee grown here benefits from rich red volcanic soils, rich in phosphorus. Here it will be sorted before being pulped, fermented, and then washed clean of mucilage. Parchment coffee is then delivered to raised beds for slow drying, taking 14-21 days. At this point, coffee is then trucked to Nairobi where it will be dry milled and prepared for export. Once milled is also when grading takes place, including the grading of this AB. The Kenyan Grading System is (mostly) used to sort between different sizes of green coffees, not to distinguish between qualities. AB denotes that the coffees are screen sizes 15-16, measured in 64th of an inch.