Kainamui PB, Kenya, Filter

Grown on the slopes of Mt. Kenya by 2,000 small-scale farmers, this lot comes through the Kainamui Factory, where cherries are fully washed over 36–48 hours, then soaked for another 24 to boost acidity and fruit clarity.

Slow-dried on raised beds, the result is a cup that’s vibrant, structured, and deeply expressive of Kenya’s volcanic soil and meticulous processing.

This is Kenya, dialed in.

What is Peaberry coffee? Peaberry isn’t a variety — it’s a freak occurrence. In about 5% of coffee cherries, only one seed develops instead of two, forming a small, dense, round bean. That density? It matters. It roasts more evenly, holds heat differently, and often delivers a cup with sharper acidity, amplified sweetness, and a tighter, more defined flavor profile.