Kenya Nyeri Kamoini Triple Washed Crown Jewel - 12oz. Bag

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Weight: 12 oz. Bag
Grind: Whole Bean
Sale price$20.00

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Flag of Nyeri, Kenya

This is a traditional triple-washed coffee from Nyeri, Kenya, produced by smallholder farmers organized around Othaya Cooperative Society’s Kamoini Factory.

The flavor profile is classically Kenyan with bright grapefruit acidity, delicate raisin sweetness, and a black-tea-like finish.

Origin Information

Grower - Cooperative members of Othaya’s Kamoini Factory
Cultivar - Batian, Ruiru 11, SL28, SL34
Region - Kamoini Village, Nyeri County, Central Province, Kenya
Harvest - October 2020 - January 2021
Altitude - 1824 masl
Process - Triple Washed: Cherries floated prior to pulping, fermented for 72 hours, fully washed, then soaked in clean water for 16-24 hours. Dried on raised beds under shade and in the sun.



We roasted this batch of Kenya Nyeri Kamoini to a full-medium roast. Depending on the grind and brewing method, this Kenya Crown Jewel can produce notes of bright grapefruit and lime acidity, balanced by delicate raisin sweetness, topped off with a black tea finish.


As with most Top-Shelf coffees, we suggest using the pour-over method to maximized the aroma and flavor of this Crown Jewel coffee using a 1:16 coffee to water ratio with the water between 200F and 205F. Once grounds are placed in the filter, pre-soak grounds by covering with water for ~30sec to allow for blooming, then finish with either a steady pour or a couple of short pours to complete the brewing process.

Taste Analysis

By Sandra Loofbourow, Royal Coffee

Talk about a Kenya! This coffee is phenomenal and kept me coming back for more. First it hits you with bright grapefruit and lime acidity; this is balanced by delicate raisin sweetness. It’s all packaged in a velvety body and topped off with a black tea finish. Each sip yields more juiciness and complexity, and it cools to a candied orange and malty milk chocolate finale.

Brew Analysis

By Nate Lumpkin, Royal Coffee

This week we had our new barista Colin Cahill help out with brew analysis by brewing this coffee on the Saint Anthony C70 and sharing their results with the team. It had a nice long brew time, at 4:23, with an extraction of 21.24%. In the cup we tasted notes of allspice, nutmeg, ruby red grapefruit, cranberry, lemon tea, maple syrup, and pine, with a velvety body, juicy quality, and slightly astringent finish. This was a crisp, complex cup.

I decided to brew this on the Origami Dripper with Kalita Wave filters to contrast. We rarely use the Origami on bar, but it reliably produces a delicious, clean cup, and this time was no different. It had a quicker brew time at 3:33 and an extraction of 20.39%. It had an aroma of spiced wine, with notes of cranberry sauce, mulled cider, orange peel, pear, plum juice, and a light jasmine florality, and a syrupy body. I thought this was delicious and unlike a lot of the Kenyas I’ve been drinking recently, and though I didn’t taste the C70 brew I can confidently recommend a flat-brew device for this coffee, to help bring out some of its sweetness and spice notes.

Source Analysis

By Chris Kornman, Royal Coffee

This coffee, from the Kamoini village and washing station (aka “factory”) of the same name, was a clear standout on initial cupping. The coffee is a cut above the rest, in part due to meticulous sorting and precision processing: triple washing involves a whole cherry flotation prior to pulping. After the main fermentation stage is completed, a final overnight soak in clean water is applied. These steps help to ensure the inclusion of exclusively ripe, high density coffee and even, consistent fermentation.

Kamoini factory is one of about 20 cooperative-run washing stations under the Othaya cooperative umbrella in Nyeri county, using the Ichamama river as its water source. Established in 1987, around 600 active members in the region contribute their ripe cherry to Kamoini, which is processed on site. The triple washing process involves a pre-fermentation float to sort out floaters and a post-fermentation soak that cleans the coffee and improves the consistency.

Kamoini’s position in Nyeri could hardly be better for coffee cultivation. The Aberdares Mountains erupt from central Kenya, just west of the mountain that bears the country’s name. The forested mountain range also happens to be fertile soil for coffee, among other crops, and the coffees from western Nyeri county benefit from its particular ecosystem.

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