Kenya Kamwangi

Origin

• 🇰🇪 Kenya· Kirinyaga

Tasting notes

Character

• Clean
  50
• Bright
  40

Producer: Various SmallholdersSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. Origin: New Ngariama Farmers Cooperative Society Varietal: Batian, Ruiru 11, SL28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness. Altitude: 1600-2000 metres above sea level Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Flavours: Blackcurrant, Nougat, Vanilla About This Coffee This AA fully washed top lot is from Kamwangi washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., one of 3 factories managed by New Ngariama Farmers Cooperative Society (FCS) in Kirinyaga county, situated in Kenya's central highlands. The Co-op works with around 1,500 local farmers who cultivate the varieties of Ruiru 11, SL28 and Batian at altitudes up to 1,800masl. Kamwangi has been consistently producing some of our favourite Kenyan coffees for a few seasons now, a testament to the diligence of their farmers and the factory staff. The Region Kamwangi Coffee Factory is located in the north east corner of Kirinyaga County, Nyangeni sub- location, Ngariama Location. It is one of three Factories managed by the New Ngariama FCS. This was the second factory established by the Co-op, Kainamui being the original. With increasing volume pressure on both Kamwangi and Kainamui the Co-op established and began processing at their third Factory, Kiamugumo. Kirinyaga County, in Kenya’s Central highlands, is home to the slopes and foothills of Mount Kenya. Many rivers run through the region and the soil is rich and volcanic, providing smallholders and cooperatives with the resources to grow and process some of Kenya's most fruit-forward coffees. Due to the cool temperatures at altitude, particularly at night time, coffees from Kenya's central highlands tend develop and mature slowly, producing very dense, hard beans high in acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and complexity. The Process The coffee cherries are hand-sorted for unripe and overripes by the farmers before they go into production. The pulp is removed and the coffee is fermented for 24-36 hour under close shade depending on climate temperatures. After fermentation the coffees are washed and again graded by density in washing channels. They are then taken