Kamwangi - Kenya

Our final Kenyan offering of the season is a snappy but balanced AA lot from the famed Kamwangi Factory in Kirinyaga. Approximately 1,000 smallholder farmers, each growing on 1-2 hectares of land on the outskirts of Mount Kenya, contribute cherry to Kamwangi. Glacier-fed rivers flowing from the mountain result in slightly cooler temperatures in this region (and in turn, longer cherry maturation times) and contribute to ideal coffee production conditions. Processing here is systematic and careful. Cherry is hand-sorted and depulped then fermented in tanks for 24-36 hours. After fermentation, cherry is washed, graded by density, and dried on raised beds under climate protection for 12-20 days. In the cup, this predominantly SL lot is sweet and structured with crisp stone fruit acidity, herbaceous textures, and a lingering graham cracker sweetness.