Color Roasters

Color Coffee Roasters is the culmination of years of obsession, backyard tinkering, and the desire to spread the gospel of great coffee.

Color Flag Ship Store & Roastery: Located in beautiful Eagle, Colorado.

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Kenya Kamwangi

Product image 1Color Coffee light roast Kenyan coffee in white 12oz bag with purple label
Product image 2Color Kenya Kamwangi PB bag label with details about coffee
Product image 3Kenya Kamwangi
Product image 4Kenya Kamwangi
Product image 5Kenya Kamwangi
Product image 6Kenya Kamwangi

Regular price $ 23.00

KENYA

KAMWANGI

GREEN APPLE + POMEGRANATE | BLACK CURRANT + CITRUS PEEL

This peaberry outturn from the Kamwangi washing station is a bright and beautiful Kenyan coffee.  It's dense with flavor and tangy sweet.  Flavors range from green apple and pomegranate to black currant and citrus peel.  It’s sweetness reminds me of white sugar and is pronounced and begs for another sip.  Bright coffee fans rejoice. 

 


BEAN DETAILS:

ORIGIN: Ngariama, Kirinyaga, Kenya
ELEVATION: 1800 masl
VARIETY: SL 28, Batian, Ruiru
PROCESS: Wet, disc depulper
FERMENTATION: First soak 24-36 hours
DRYING: 12-20 days on raised beds
HARVEST: November-December
TASTING NOTES: Green apple, pomegranate, black currant and citrus peel.
ROAST TYPE: Light

Farm Level

Kamwangi is one of three factories run by Ngariama Cooperative Society. Kamwangi was established in 1983 and serves over 1,500 members. This was the second factory established and the third, Kiamugumo, came to life a few years later due to an increase in volume.

At the base of Mount Kenya, fertile volcanic soil and freshwater streams fill the landscape. While fertile terroir is ideal, most would agree cup quality comes from Kenya’s notable commitment to processing cherry. The entire regimen is sometimes referred to as the 72 hour process, a triple ferment process where the third stage utilizes fresh water to remove any lingering fruit. Farmers are encouraged to become members of a cooperative, which markets and sells coffee on the whole communities behalf. Most farmers in Kenya are smallholders and typically produce enough cherry for just a few bags. Washing stations are often called ‘factories’ and play an enormous role in the quality of the final product.

After picking, ripe cherry is brought to the factory by smallholder farmers, before it undergoes processing to remove the skin and pulp – known as the wet processing method. The factory is dependent on electrical pumps to move water to reservoir tanks before using it for processing. Water is also recirculated for conservation. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean.

After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 12 to 20 days in total.

Kenyan coffee is undeniable: unique, powerful flavors that can’t be found anywhere else in the world. Using our extensive network, we selected a small volume of the absolute best of the best. Flavors tend to run the full sensorial gamut — from dark fruits to refreshing citrus, from raw honey to dark muscovado sugar, and from a syrupy mouthfeel to a mouthfeel of fresh cream.

General Brewing Instructions

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Brewing great coffee at home can be easy.  The essential tools are critical to making it happen.  They include:
  • Filtered water.  Spring water is ideal.  Removing chloride, sulfur, and iron is essential.
  • A burr grinder.  The more even the coffee particles, the better the coffee.  Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders.  Invest in a burr grinder.  Your taste buds (and coffee roaster) will thank you.
  • A scale.  I know using a scale can seem a bit like you're doing something you shouldn't be.  Trust me, you can only brew consistently great coffee with a scale.  Water and coffee are hard to measure without one.
  • Clean equipment.  Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup.  Please keep your equipment clean.  The sooner and more often you clean your gear, the easier it will be in the long run.  Add it to your ritual and thank us later.
  • Delicious and freshly roasted Color Coffee
Now that you have the tools, the rest is easy.  There are infinite numbers of ways to brew coffee.  Here are some of our favorites, with links to coffee professionals who we admire and trust:

Coffee Faq

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IS YOUR COFFEE ORGANIC OR FAIR TRADE?

In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).

Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.

WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?

We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.

For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.

If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.

CAN YOU GRIND MY COFFEE ON WEB ORDERS?

Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.

DO YOU HAVE BREW RECIPES?

These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.

In the meantime...go here: Pour Overs Aeropress to get some expert advice.

MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?

A weak brew could the result of a couple things.  First of all, you want to make sure you're using the proper amount of water and coffee.  If you use too much water or not enough coffee, you won't be able to get the strength you need.  A digital scale will ensure you can get the measurements right.  Start with 1 gram of coffee to 16 grams of water and adjust to taste!
The second problem could be a grind size that is too course.  If the coffee bits are too big, you won't be able to pull enough flavor out and the brew will taste weak.  In general for drip coffee, the grind size should be the size of beach sand.  You can also use the brew time to help judge if you're grind is correct.  Most brewing methods should take between 3 and 5 minutes.  If it's going faster than this, it's likely your grind size isn't fine enough.  Grind finer and taste it!

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