Producer: New Ngariama Farmers Cooperative Society
Region: Kirinyaga County
Elevation: 1500 masl
Variety: SL28, SL34, Ruiru 11
Roast Level: Medium-Light
Tastes Like: Poached Pear, Snickerdoodle
Kamwangi is the second milling station started by the New Ngariama Farmers Cooperative Society. Due to their commitment to quality, they've seen tremendous growth, and as a result just recently built and opened a third washing station for the community.
Each member that contributes to this washing station manages on average just 250 coffee plants.
Once cherries are harvested they are delivered to the factory where, as standard in Kenya they are hand sorted before being weighed and loaded for pulping. The coffee is then held in fermentation tanks for 24 to 48 hours, then washed in grading channels. P1 (top grade) at this Factory receives an additional soak of 12–24 hours, depending on availability of drying beds. All coffee goes to skin drying beds to drop the moisture from approx. 54% down to 44% before it is spread on drying beds for 9–13 days. Once moisture reaches 11–13% the parchment coffee is moved to conditioning bins where it is rotated every 2 days to help homogenize moisture content and stability.
This factory is Rain Forest Alliance–certified.
This coffee is of the "PB" - or Peaberry - sort. Peaberry is the result of a coffee plant producing just one seed inside the cherry, rather than the normal two. PB makes up about 10% of all of Kenya's coffee product..
Recommended brew method: V60 | Chemex | Autodrip | Aeropress