This AB fully washed top lot is from Kamwangi washing station, 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 2,000masl. 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.
PROCESS : FULLY WASHED The coffee cherries are hand sorted for unripes 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 to the drying tables where they will be sun dried on African drying beds for 12 to 20 days (this time depends on weather conditions). Coffees are covered in plastic during midday and at night to protect the beans from night moisture and rains.
TERRITORY:
KAMWANGI 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 southern 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 acidity and complexity.
