This amazing coffee comes from the Kirinyaga region, from the Kainamu washing station operated by approximately 1800 small-scale farmers who are members of the New Ngariama Farmers Cooperative Society. The same community also manages one of Kenya's legendary washing stations: Kamwangi. There is no doubt about the greatness of this coffee.
Behind this coffee are the 1800 small-scale farmers in the region, each owning about 200 coffee trees. The region's nutrient-rich, red, volcanic soil is ideal for cultivating the SL28 and SL34 varieties. After the farmers bring their ripe red cherries to the washing station, they are hand-sorted into different quality grades. Afterward, they are pulped and dry-fermented for 16-20 hours. Following fermentation, the coffee is washed with clean water and sorted by weight. After this, they sit underwater in tanks for another 24 hours. Finally, the coffee is dried on raised beds for 7-15 days.