Kenya Kamwangi AA Washed

Region: Kirinyaga, Kenya

Producer: 1,800 smallholder farmers surrounding Kamwangi Coffee Factory, organized with the New Ngariama Farmers’ Cooperative Society

Varietal: Field blend of SL-28, SL-34, Batian and Ruiru

Process: Washed: cherries are hand sorted for defects, fully depulped, laid out to dry-ferment for 24 hours, soaked for 6 hours, then slow-dried on raised beds

Tasting notes: ruby grapefruit, apple juice, white flowers

Producer info and cup notes: 

Owned by the New Ngariama Farmers’ Cooperative Society, Kamwangi sits within the Kirinyaga district nearby Mt. Kenya, with around 1,800 smallholder farmers growing coffee between 1700-1800masl. Processing at Kamwangi is a slightly unique variation on the classic "Kenyan double-washed." It begins with very detailed hand sorting, supervised by the factory manager, ensuring only the ripest red cherries head to the depulper. Post-pulping, the coffee is immediately laid out for a 24 hour dry fermentation, without mucilage. After this, it is soaked for 6 hours before being allowed to dry slowly on raised beds. In the cup, we find an overwhelmingly sweet red berry tone, accented by a slightly biting citric acidity that reminds us of a ruby grapefruit. As it cools, a really nice malic acidity presents itself, like (redacted brand) apple juice with a finish of magnolia, jasmine and orchid. 
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