Juicy blackcurrant cordial hits first, with stewed rhubarb and a hint of lemon through the middle. This is a fruit full cup, with lots of brown sugar sweetness coming through.
Kamwangi is one of two factories run by New Ngariama Cooperative Society in Kirinyaga county. Kirinyaga is located on the slopes of Mount Kenya and is world renowned for its amazing coffee quality. Kamwangi was established in 1983 and grows the varietals SL28, SL34 with small amounts of Batian and Ruiru 11.
From funds set aside from the previous year’s harvest, members of the cooperative can access pre-financing for school fees, access to farm inputs and funds for emergency needs. The factory is receiving assistance from a field partner- Coffee Management Services (CMS). The long term goal is to increase coffee production through farmer training, ready access to inputs, Good Agricultural Practice seminars, and providing the most current printed materials on sustainable farming. By paying the producers some of the highest returns for their coffee this objective becomes more possible.
- Farm/Mill: New Ngariama Cooperative Society, Kamwangi
- Region: Kirinyaga
- Variety: Batian, Ruiru 11, SL28, SL34
- Process: Washed
- Altitude: 1100-1800masl
- FILTER RECIPE
- Method: V60
Dose: 15g
Water: 250ml/96°C
Time: 3-4 mins
To find the method that suits your kit, check out our Brew Guides.
The coffee cherries are hand sorted by the farmers before they go in to 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 randomly do soaking in clean water overnight in clean water. They are then taken to the drying tables where they will be sun dried 12 to 20 days on African drying beds.