This coffee comes to us from the Kirinyaga washing station at the base of Mt. Kenya. Established in 1975, Kamwangi is strategically located in the nutrient-dense highlands of Kirinyaga County. The station serves around 1,800 smallholder farmers who deliver ripe cherries daily during harvest.
The farmers use a diversified system of other subsistence crops with coffee as the primary income source. This contributes to household resilience and environmental sustainability.
The coffee undergoes dry fermentation after pulping for 24 hours. It is washed and soaked for an additional six hours before drying on raised beds. This process enables enhanced clarity, acidity and structure.
We’re tasting ripe peach, dark chocolate, vanilla bean and ginger.
Region - Kirinyaga
Varietals - SL-28, SL-34, Ruiru 11, Batian
Process - Washed
