Origin: Kenya
Farm/Region: Kiamagumo PB
Tasting Notes: Lemon, Apricot, Earl Grey & Cacao
Producer: Various Smallholders
Varietal: Batian, SL28, SL34, Ruiru 11
Processing: Washed
Roast Profile: Espresso
Altitude: 1560 m.a.s.l
Recommended Recipe: 20g in/44g out
Total Extraction time: 27-30 seconds
About The Coffee: In Kirinyaga’s northeast, at 1560 metres above sea level, Kamwangi shines as a gem of New Ngariama Farmers Cooperative Society. With 985 members nurturing 200–250 coffee trees each, this cooperative marvel reflects tradition and excellence. Operated alongside Kiamugumo Factory, boasting 1,500 members, their dedication weaves vibrant flavours.
Also referred to as caracol (Spanish for snail), this peaberry varietal of coffee is a naturally occurring mutation in arabica and robusta coffee varieties where only one bean develops inside the coffee cherry instead of two. These sun-kissed cherries are de-pulped, fermented, and washed with a 12–24 hour soak before reaching 44% moisture. After this, the coffee is patiently dried.
Now, savour the notes of lemon, apricot, earl grey & cacao in every sip.