Kenya, Kamwangi AA, 200 g

Origin

• 🇰🇪 Kenya· Nyeri

Tasting notes

Character

• Clean
  50
• Bright
  40

[vc_row][vc_column][vc_column_text] Origin: Kamwangi – New Ngariama Cooperative Society Multiple smallholderSmallholderA 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. farmers The Kamwangi Factory (wetmill) is one out of two wet mills of the “New Ngariama Cooperative Society” in Kirinyaga. They have proven to be very consistent on quality over the years, and have great systems for traceability and quality control. The factory was registered in 1997. They are Rainforest Alliance certified, and have established soaking pits for waste water treatment. Kamwangi collects cherries from about 1000 smallholders with an average of 0,4 hectares of coffees, about 250 trees each. Fermentation is done with Fresh River Water. The same water is recycled during the day through a recycling process enabling them to significantly reduce water consumption. The New Ngariama Farmers Cooperative Society is in Kirinyaga in Central Kenya. Kirinyaga is located on the slopes of Mount Kenya and are neighboring the well known region Nyeri. Nyeri and Kirinyaga is known for coffees with intense, complex, and flavor-dense cup profiles. It is made up of mainly smallholder farms, each with some 100 trees. They are organized in Cooperative Societies that acts as umbrella organizations for the Factories (wetmills), where the small­holders deliver their coffee cherries for processing. The soils around Mount Kenya is rich volcanic soils. Mainly Nitisol. Nitisols occur in highlands and on volcanic steep slopes. They are developed from volcanic rocks and have better chemical and physical properties than other tropical soils. The main flowerings are in February – March, the main harvest from October to December and the coffees normally comes available for purchase between January and April. Varietals: The smallholders mainly have SL 28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness. and SL 34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup.. Small amounts of other mixed varietals can occur. Grade: AA, AB and PB refers to the bean size. Production process: Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. An Aga