KENYA KAMWANGI

This lot comes from the Kamwangi washing station, operated by the New Ngariama Farmers' Co-operative Society. The volcanic soil and high altitude foster a slow maturation process, resulting in beans with a complex structure. Processing follows the classic fully washed method. After depulping, the coffee undergoes controlled fermentation for 24–36 hours, is graded by density in water channels, and is then slowly dried on African raised beds. This rigorous approach develops a clean profile defined by a vibrant, luminous acidity.

Thanks to the specific conditions of the Kenyan terroir, the sensory profile is vibrant, intense, and deeply fruity. The tasting opens with a clear, juicy pomegranate acidity. As the brew settles, the fluid, silky body gives way to a dense sweetness reminiscent of blackberry syrup. The finish brings a refreshing, tropical note of pineapple to the forefront, ensuring a long and well-structured aftertaste.

This coffee is roasted for filter, making it ideal for manual brew methods. The gentle extraction highlights the pomegranate acidity and the freshness of the pineapple, resulting in a clear, remarkably clean, and juicy cup that fully showcases the vibrant character of Kenyan origin beans.