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.
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
TASTING NOTES: Green apple, pomegranate, black currant and citrus peel.
ROAST TYPE: Light
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.