AB KAMWANGI #005. KENYA
Recommended. Espresso and Filter
Tasting Notes. Red fruits, nectarine, lemon, mandarin
Origin. Kirinyaga, Kenya
Altitude. 1,600 - 1,800 MASL
Varietals. SL 28, SL 34, K7 and Ruiru 11
Processing method. Pulped, dry fermented, washed
Drying method. Sun-dried
Importer. Nordic Approach
The Kamwangi wet mill, located on the slopes of Mount Kenya, is one of the two washing stations belonging to the New Ngariama Cooperative Society in Kirinyaga, Central Kenya. Kirinyaga, along with neighbouring region Nyeri, is known for coffees with intense, complex, and flavour-dense cup profiles. The producers associated with the mill are mainly small-hold farmers, each with some 100 trees. The coffee undergoes a strict selection process by hand. The highest quality beans are fermented for 24-36 hours before being sundried on African beds for 12-20 days. This treatment, together with the nutrient rich, volcanic soils, make for an outstanding coffee.
We roast to order on Tuesdays, dispatching next working day. Please specify on check out if you'd like the coffee ground giving brew method.