[ARCHIVE] KENYA KAMWANGI AA - WASHED BATIAN, SL28, SL34, RUIRU 11

KENYA, KAMWANGI FACTORY, KIRINYAGA REGION

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APPLE JUICE ACIDITY
CURRANTS SWEETNESS
ROUND MOUTHFEEL
RIBENA FINISH

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ABOUT THIS COFFEE

This coffee was produced by various smallholder farmers under the New Ngariama Farmers Cooperative Society (F.C.S.) and processed at the Kamwangi factory in Kirinyaga. Most farmers own between 1/8 - 1/4 hectares of farm land and often grow other crops than coffee as well. 

WASHED PROCESS

After harvesting, the farmers deliver cherry to the factory for sorting and separating, after which it is depulped on traditional disc depulping machines. It is then fermented for 24–28 hours in tanks, then washed in grading channels. The highest grades of coffee at this factory typically receive an additional soak of 12–24 hours, dependent solely on the available space on the drying beds. All of the coffee goes to skin-drying beds to bring the moisture content to around 44% before being spread on traditional drying beds for 9–13 days, being rotated constantly. Once the moisture content reaches 11–13%, the coffee is moved to conditioning bins, where it is stored and rotated every two days to help homogenise moisture content and stabilise the parchment coffee.