Kamoini AA

This lot from Kamoini Factory is expressive and loud, with balanced acidity and deep sweetness. In the cup, we find black fruit, cranberry, blueberry jam and black tea. These darker fruit and black tea notes make for a unique Kenyan profile that is redolent of some of our favourite coffees from Burundi.

*Order by 9 am Monday for Wednesday local delivery/shipment or Thursday 9 am for Saturday local delivery/ shipment.

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Kamoini AA


Producer     Kaoini Factory, Othaya Cooperative

Region          Othaya, Nyeri, Kenya

Varieties       90% SL28/SL34 & 10% Ruiru 11/Batian

Process         Washed

Altitude         1,750 masl


Kamoini Factory

Kamoini is one of 18 factories owned and operated by Othaya Farmer’s Cooperative Society. An old FCS, founded in 1956, today Othaya serves somewhere around 15,000 members. The majority of farmers that sell cherry to Kamoini grow their coffee on about half an acre of land. Othaya provides them with a farm store, a nursery, educational workshops, coffee seedlings and equipment. In addition to these production-related services, the FCS also organizes health clinics that focus on screening for cervical cancer.


We purchased this lot through Long Miles, a company well-known for their work in Burundi building washing stations, providing agronomic education, improving quality and bringing higher prices for their producing partners. This is the first year that Long Miles has worked in Kenya, and just as they have done in Burundi, they plan on producing their own coffee. In the meantime, they are committed to sharing coffee they enjoyed cupping from other washing stations such as Kamoini. We are extremely excited to be working with Long Miles and to serve coffee from their inaugural year of work in Kenya.


The world famous coffee growing region of Nyeri sits on the South-Western slopes of Mount Kenya and derives its name of the Masaai word for red - Nyiro - in reference to the region's red volcanic soil.

Field Blend

SL28 and SL34 are the most sought after coffee varieties in Kenya, and in consuming countries have essentially become synonymous with quality Kenyan coffee. In recent years, we have been seeing more Kenyan offerings include the hybrid Ruiru 11 and Batian varieties. These hybrids are more resistant to Coffee Berry Disease and Coffee Leaf Rust than the traditional SL varieties while still retaining high quality potential, making them an important bulwark for producers against the devastating economic effects of crop disease.


Fermented for 72 hours, followed by a secondary 16-24 hour soak. Dried on raised beds for 14-21 days.

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