Kainamui Factory sits on the lower slopes of Mount Kenya, where nearly 2,000 smallholder farmers deliver coffee from farms averaging just a couple hundred trees each. Fed by cool, glacier-fed rivers flowing from Africa's second-highest peak, this region has become one of Kenya's most celebrated coffee-growing areas, producing coffees known for their vibrant fruit character and unmistakable clarity. After harvest, ripe cherries are carefully sorted and washed before moving through an extended fermentation and soaking process that helps develop the bright acidity and layered fruit notes Kenya is famous for. The coffee is then slowly dried over several days until it's ready for milling and export. In the cup, this coffee is lively and expressive, with juicy notes of black currant, ripe citrus, and stone fruit balanced by a deep sweetness that lingers through the finish. It's a classic example of what makes Kenyan coffee so captivating: bold fruit, sparkling acidity, and remarkable complexity in every sip.