Here’s how we brew a bright, delicate Nordic roast, all the way from Denmark: Kenya Kainamui AA by April Coffee Roasters. 

Founded in Copenhagen by champion barista Patrik Rolf, April’s meticulous sourcing and roasting have brought them worldwide acclaim. It’s their second year working with Kenya’s Kainamui washing station and this coffee is packed with fruity floral notes. Enjoy a pop of sweetness in the aroma, a floral tealike body, and a juicy grapefruit acidity. We tasted guava, honey, orange, sugar cane, and hibiscus, with peach rings emerging as it cools.

Kenya Kainamui AA

🌍 Origin: Kirinyaga, Kenya

💦 Process: Washed

🔬 Varietal: SL28, SL34

⛰ Elevation: 1,750 MASL


Brew Recipe for Pour-Over

Using Stagg [X] Dripper


22g of Kenya Kainamui AA by April to make 350g of coffee.

325g Water


1. Measure and grind coffee

Measure out 22g of coffee beans and grind them on a medium-fine setting. We used setting 4 on Ode with Gen 2 Burrs, which is about 2.3 on Ode with Gen 1 Burrs, or setting 5 on Ode with SSP Burrs.

2. Heat water and rinse filter

Heat water to 212°F and rinse your filter before putting your coffee grounds in. Since this coffee is so light, it’s almost impossible to over-extract and you can use water on the hotter end of the brewing spectrum.

3. Pour 44g for the bloom

Fully saturate your coffee grounds with twice as much water as coffee, and allow about 40 seconds for the bloom.

4. Continue pouring in 3 stages

After the bloom, pour to 150g, then 250g, and finish at 350g. The total brew time should be about 5 mins. We found this longer brew time to really bring out the best in this coffee.

5. Decant into your favorite mug and enjoy! 

Look out for the bright acidity, structured notes of bergamot and hibiscus, and delicate tea-like body. If you want to enhance different notes, try experimenting with the grind size and ratio of coffee-to-water. This coffee is incredibly versatile and you’ll find new delicious notes by tweaking the variables!