Kenya Kamwangi AB

Kirinyaga County, in Kenya’s central highlands, sits on the southern slopes of Mount Kenya, where numerous rivers and rich volcanic soils support smallholders and cooperatives producing some of the country’s most fruit-forward coffees. This AB, fully washed top lot comes from Kamwangi Washing Station, one of three factories managed by the New Ngariama Farmers Cooperative Society. The co-op works with roughly 1,500 farmers cultivating Ruiru 11, SL28, and Batian at altitudes up to 1,800 masl.

Kamwangi has consistently delivered standout coffees, a reflection of the dedication of both farmers and factory staff. Cherries are hand-sorted for defects before pulping, then fermented for 24–36 hours under shade depending on temperature. After fermentation, the coffee is washed and density-graded in channels before drying on raised African beds for 12–20 days. During peak sun and nighttime, the parchment is covered to protect it from heat, moisture, and rain.