Roasted for filter, as such this coffee would taste best brewed for pour-over, aeropress or cafetiere.
Tasting notes of blackcurrant, shortbread, vanilla, orange, mulling spices
Region: Kirinyaga
Producer: New Ngariama Farmers Cooperative Society
Varietal: Batian, Ruiru 11, SL28
Process: Washed
Altitude: 1950m
Kamwangi, Kenya
The Kamwangi washing station is one of three facilities overseen by the New Ngariama Farmers Cooperative Society in Kenya's central highlands, within Kirinyaga. The cooperative supports approximately 1,500 local farmers who grow Ruiru 11, SL28, and Batian varieties at altitudes reaching 1,800 meters above sea level.
Kamwangi's consistent production of outstanding Kenyan coffees over the past several seasons highlights the dedication of both its farmers and factory personnel.
Before processing, farmers hand-sort the coffee cherries, removing any unripe or overripe ones. The pulp is then removed, and the coffee is fermented under shade for 24-36 hours, the exact time depending on the climate.
After fermentation, the coffee is washed and graded again by density in washing channels. Finally, the beans are sun-dried on raised African beds for 12 to 20 days, depending on the weather. To protect them from moisture and rain, the coffee is covered with plastic during midday and at night.
