Nectarine, lime, orange blossom.
Country: Kenya
Processing: Washed
Varietal: SL28, SL34, Batian, Ruiru 11
Region: Gichugu Division, Kirinyaga
Altitude: 1,500m
Cupping Score: 87
The Kamwangi factory is located in the northeast part of Kirinyaga, and is owned and managed by the New Ngariama Farmers Cooperative Society (F.C.S.)
Around 985 active members deliver coffee to the factory with each farmer having on average 200 - 250 coffee trees. After harvesting, the farmers deliver cherry to the Kamwangi factory for sorting and separating after which they are depulped on traditional disc depulping machines. It is then fermented for 24-28 hours in tanks and then washed in grading channels.
The highest grades of coffee usually have an additional soak of 12-24 hours. All of the coffee goes onto skin-drying beds to bring down the moisture content to 44% before being spread on traditional drying beds for 9-13 days. 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 homogenize the moisture content and stabiilise the parchment.
