アウト・ドアめし

verve coffee roastesでKENYA KAINAMUIを飲む。
バリスタはYUKIさん。コーヒートークに花が咲く。

verve coffee roastesでコーヒーを飲む、という行為が、ケニアに住む人の教育、栽培環境を整え、改善されていく豆の処理方法に貢献している。この味を作り出すのは、私達が払うコーヒー代、という姿勢がはっきり打ち出されている。
KENYA
KAINAMUI
GUAVA · CARROT JUICE · STRUCTURE

カイナムイ
カイナムイはとても特徴的で、トロピカルフルーツのフレーバーと甘くてキャロットジュースのような複雑性があるケニアのコーヒーです。

COUNTRY　Kenya
REGION　Kirinyaga
CULTIVAR　SL-28, Ruiru 11
PROCESS　Wet-Process
ELEVATION　1650 Meters
HARVEST　November - December
TASTING NOTES　Guava, Carrot Juice, Structured

SOURCING INFORMATION
Along the slopes of Mount Kenya, nearly 2000 member farmers deliver their cherry to the
Kainamui Coffee Factory in Kirinyaga　County. The factory has partnered with Coffee Management Services (CMS) for agronomical ventures, with the long term goal of increasing coffee production through farmer training and access to educational
materials on sustainable farming, including　seminars and printed materials.
The Kainamui factory was started in 1963, and farmers in the area benefit from the
mineral-rich, red volcanic loam soils and an altitude of 1650 meters above sea level. With an annual rainfall of 1800 mm, and ideal growing temperatures, the factory processes high volumes of coffee during peak season. After pulping and fermentation, the coffee enters washing channels where floaters are separated further and the seeds then cleaned of their mucilage. The coffee then soaks in clean water tanks for another 24 hours, allowing amino acids and proteins to develop, resulting in more acidity and complex fruit-flavors that have
come to identify Kenyan coffee.

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