Kirinyaga County, in Kenya’s central highlands, sits on the southern slopes of Mount Kenya, where numerous rivers and rich volcanic soils support smallholders and cooperatives producing some of the country’s most fruit-forward coffees. This AB, fully washed top lot comes from Kamwangi Washing Station, one of three factories managed by the New Ngariama Farmers Cooperative Society. The co-op works with roughly 1,500 farmers cultivating Ruiru 11, SL28, and Batian at altitudes up to 1,800 masl.
Kamwangi has consistently delivered standout coffees, a reflection of the dedication of both farmers and factory staff. Cherries are hand-sorted for defects before pulping, then fermented for 24–36 hours under shade depending on temperature. After fermentation, the coffee is washed and density-graded in channels before drying on raised African beds for 12–20 days. During peak sun and nighttime, the parchment is covered to protect it from heat, moisture, and rain.
Elevation
1600-2000 MASL
Process
Washed
Cultivar
Ruiru 11 and SL28
Impact
Conventional
Kenya Kamwangi AB shines with the classic clarity and fruit depth that define Kenyan coffees. At light roasts, it’s lively and complex, with ruby-red grapefruit, black currant, and a touch of cane sugar creating a bright, juicy cup. Medium roasts smooth into a silky profile, keeping the grapefruit brightness while allowing the currant and sugar notes to round out the flavor. Medium-dark emphasizes its natural sweetness, layering cane sugar and date-like richness for a deeper, more grounded expression. At dark roast, Kamwangi becomes dessert-like, with notes of fig, molasses, and chocolate-covered raisin, while its grapefruit and currant character persist, making for a bold yet balanced cup.
Kenya Kamwangi AB shines with the classic clarity and fruit depth that define Kenyan coffees. At light roasts, it’s lively and complex, with ruby-red grapefruit, black currant, and a touch of cane sugar creating a bright, juicy cup. Medium roasts smooth into a silky profile, keeping the grapefruit brightness while allowing the currant and sugar notes to round out the flavor. Medium-dark emphasizes its natural sweetness, layering cane sugar and date-like richness for a deeper, more grounded expression. At dark roast, Kamwangi becomes dessert-like, with notes of fig, molasses, and chocolate-covered raisin, while its grapefruit and currant character persist, making for a bold yet balanced cup.
Kenya Kamwangi AB shines with the classic clarity and fruit depth that define Kenyan coffees. At light roasts, it’s lively and complex, with ruby-red grapefruit, black currant, and a touch of cane sugar creating a bright, juicy cup. Medium roasts smooth into a silky profile, keeping the grapefruit brightness while allowing the currant and sugar notes to round out the flavor. Medium-dark emphasizes its natural sweetness, layering cane sugar and date-like richness for a deeper, more grounded expression. At dark roast, Kamwangi becomes dessert-like, with notes of fig, molasses, and chocolate-covered raisin, while its grapefruit and currant character persist, making for a bold yet balanced cup.
Kenya Kamwangi AB shines with the classic clarity and fruit depth that define Kenyan coffees. At light roasts, it’s lively and complex, with ruby-red grapefruit, black currant, and a touch of cane sugar creating a bright, juicy cup. Medium roasts smooth into a silky profile, keeping the grapefruit brightness while allowing the currant and sugar notes to round out the flavor. Medium-dark emphasizes its natural sweetness, layering cane sugar and date-like richness for a deeper, more grounded expression. At dark roast, Kamwangi becomes dessert-like, with notes of fig, molasses, and chocolate-covered raisin, while its grapefruit and currant character persist, making for a bold yet balanced cup.
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