Kenya Kamwangi

Processed at the Kamwangi Factory in Kirinyaga County, this washed Kenyan lot is bold, bright, and beautifully structured. Juicy Mango and Orange bring tropical energy, while a rich note of Dark Chocolate adds depth and lasting character. It’s a cup shaped by smallholder expertise and the cool, glacial waters of Mount Kenya.

Founded in 1983, Kamwangi serves as a central processing site for smallholder farmers in the Ngariama region. Producers grow SL28, SL34, Batian, and Ruiru 11 cultivars, delivering hand-sorted cherries that are fermented for 24 to 36 hours, washed, graded by density, and slowly dried on raised beds for 12-20 days.

Situated within Mount Kenya’s ecological buffer zone, the factory benefits from a unique climate where forest cover and glacial runoff help stabilize temperatures to between 13°C and 25°C, enriching the land. In line with environmental conservation efforts, wastewater is directed into soak pits located away from water sources. Farms in this region are typically one to two hectares, often intercropped with fruit trees and native species that support biodiversity and soil health.

The Ngariama region features a diverse mountainous terrain, which, despite being remote, allows relatively easy access to farms within 1–2 km of the washing station, except during the rainy season when muddy trails pose challenges. The local economy heavily depends on coffee, though farmers also grow bananas, maize, and shade-providing trees like Grevillea and macadamia. Native forests around farms host wildlife such as elephants and buffalo, prompting farmers to use fencing for crop protection. Logging and hunting are banned, and local farmers, primarily of the Kikuyu community, uphold these environmental rules.

Stewarded by the local Kikuyu community, Kamwangi continues to produce coffees that reflect deep tradition, careful cultivation, and the vibrant character we love in Kenyan lots.