Kamoini sits at 1825 mdpl in Othaya, Nyeri, on the bank of the Ichamama River. The water comes down off the Karima forest above it. Around seven hundred smallholders bring their cherry here, and the factory has been running since 1987.
Kenyan washing uses more water than anywhere else. The cherry is floated first, then pulped, then fermented, then soaked overnight in clean water from that same river. The soak is the part that matters. It is where the cup gets its clarity, and it is why the fruit here reads clean instead of heavy.
AA is a size grade, not a taste grade. It means the beans screened out at 17 to 19, the largest in the lot, and they get the most careful milling. The varieties are SL28 and SL34 with some Ruiru 11.
Lemon tea leads, bright and dry. Mulberry fills the middle, plum sits underneath it, and honey rounds off the finish. Brew it however you like. We love to drink it as filter, and as a split shot.
Every batch we release is roasted on the Stronghold S7X, a three-stage heat system that gives us direct control over how each coffee develops.
Consistency doesn't mean making every coffee taste the same — it means making sure every coffee tastes like it should. Just good coffee, roasted with purpose.
Fresh off the roaster isn't the same as ready to brew. We let every batch rest so the CO2 built up during roasting can settle — skip that step and you get a flat, uneven cup no matter how good the beans are.
We hold each release for a resting period before it ships, so what lands on your doorstep is at its best, not just its freshest.
The right grind and ratio bring out what this bean does best. Check our brew guides for dialed-in recipes across V60, immersion, and espresso — or just start with our house ratio and adjust from there.