[ODD B] PB Kainamui Espresso - Kenya

Welcome to the Odd Bean collection. This project started from the idea of wanting to find a home for all the beans in our roastery that are waiting for someone to enjoy them. At the end of every week, we end up with small batches of leftover coffee beans that are carefully packed.

This is one of our ways to pursue a no-waste lifestyle and to give a longer life to the so-called odd beans. <3

Earliest roast date: 13.08.2025

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Vibrant and juicy with notes of black currants, lemon jam  and brown sugar.  

Origin: Kenya
Region: Kirinyaga
Producer: New Ngariama Farmers Cooperative Society with 1800 producers
Elevation: 1740 masl
Variety: SL-28, Ruiru11, Batian, SL34

Process: Washed

Roasted for: Espresso


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Perhaps our only Kenyan coffee for the season, but do not pace yourself because this one is a delicious one.

Over a decade ago, long before “microlot” became a buzzword in specialty coffee, our partners at Cafe Imports began sourcing traceable, small-lot coffees directly from Kenya. At a time when few were willing to take that risk, Jason Long - one of Cafe Imports’ lead buyers - believed in the potential of these high-quality, unique lots. 

This lot comes from the Kainamui Factory, part of the New Ngariama Farmers Cooperative Society. Around 1,800 smallholder farmers contribute to the factory, about a third of them women, each typically farming fewer than 200 trees on less than half a hectare. Alongside coffee, they cultivate macadamia, tea, corn, and bananas. The co-op supports its members with training programs, agricultural visits, and pre-financing for school fees and emergencies.

Located in Kirinyaga, on the slopes of Mt. Kenya, the region is rich in volcanic soil, receives abundant rainfall, and is laced with rivers - ideal conditions for producing bright, fruit-forward coffees. Most farmers deliver ripe cherries to local factories, where they’re sorted and processed into “day lots.” The best of these are selected for microlots based on cup quality - fewer than 100 bags per lot.

This lot features a traditional soak method unique to the region. After hand-picking and depulping, the coffee ferments for 24–48 hours, is thoroughly washed, then soaked again for up to 72 hours before drying on raised beds.