Kenya Kamwangi Washed

Concept Coffee Roasters Kenya Kamwangi Washed Process

Kamwangi is a washing station – referred to as a factory in Kenya – belonging to the New Ngariama Farmer’s Cooperative Society, located in the Kirinyaga district. It is situated on the slopes of Mount Kenya, in the agriculturally rich Central Province region, at an altitude of 1,610 m above sea level.

The cooperative manages three washing stations: Kamwangi, Kainumui, and Kiamugumo. Kamwangi is the largest of these and was established in 1982. The cooperative collaborates with approximately 1,500 local farmers who cultivate Ruiru 11, SL28, and Batian varieties at altitudes reaching 1,800 m above sea level.

For several seasons, Kamwangi has consistently produced some of the most outstanding Kenyan coffees, which is the best proof of the commitment and precision of the work of both the farmers and the washing station team.

Farmers hand-pick the coffee cherries and deliver them to the station, receiving an advance payment, with the remainder of the payment made after the coffee is sold. The process begins in an Agaarde three-disc pulper, which removes the skin and pulp and sorts the coffee by density.

The coffee then undergoes dry fermentation for 18–36 hours in concrete tanks, followed by washing and a second density sort. Finally, the beans are sun-dried for 12–20 days on African beds, which are covered during the hottest parts of the day and at night.

Harvests take place from October to December, after the flowering period in February–March. The coffee is grown on fertile, red volcanic soils of the Nitisol type, characteristic of highland areas.

Packaging:

250g whole bean coffee in an elegant jar