The Kenya Kamoini is violet and blackberry velveteen blazer of a coffee from the shadow of the Karima Forest. It's back in America, receiving loving roasting by Ryan and Sarah Jane, and available now.
This is our second year in a row offering Kenya Kamoini, but it’s the thirtieth year that Kamoini, the little mill that could, has been prepping Nyeri cherry for its few hundred members. That’s quite a nice run, and this is quite a nice coffee.
On average, the 700-some members of the Kamoini group harvest under a half-acre each. That little Kamoini mill where they prep their coffee is just one of the 17 wet mills associated with the bigger Othaya Co-Op. First the coffee gets pulped and washed in River Ichamama water, then dried on raised and shaded beds.
From there, the green coffee travels a few kilometers to Othaya HQ in Gatuyaini, where it’s bagged and readied for export. Othaya handles the finances and the exports just as they’ve done since the 1950s. That’s a pretty nice run, too.
The coffee itself is SL28 and SL34, varieties that Kenyan growers have favored for their cup quality and relative hardiness since they were developed in the 1930s. Which is to say Kenyan coffee people have been growing these two highly favored varieties for over seventy years. Not too shabby.
This is all to say, we’re definitely the newcomers here. But even in our two years of experience with Kamoini, we’ve learned a thing or two. We learned that it’s worth it to pay the premium required to secure this coffee before it gets to auction. Even if it’s your first time tasting Kamoini, we think you’ll agree.