Kamwangi factory is located in the Gichugu division of Kirinyaga district. The factory has the good fortune of being connected to the national electric grid, and washing resources are plentiful with the nearby Nyamindi river as the source. Kamwangi is part of the New Ngariama Farmers Cooperative Society (FCS). These factories are basically small washing stations set up in a particular area and are allied with a larger cooperative society - the FCS. Factories have wet mills, washing/fermenting channels, and raised beds where the coffees are basically processed all the way down to dried parchment (being meticulously sorted along the way). Kamwangi has a water recirculation system set up, as well as eight waste water soaking pits to help minimize the environmental impact. Kamwangi farmers grow primarily SL-28, SL-34, and Ruiru 11 cultivars, benefitting from the red volcanic soils of Mt Kenya, and most above 1800 meters.
Kamawngi AB has a sugary scent to the dry grounds, blended with powdered cardamom and plum juice. It's a perfumed fragrance of dark, juicy fruits, spices, and sugar browning smells across the roast spectrum, and our Full City roast smelled like apple cider, red punch, and mulling spices. The wet grounds of City roasts smells like citrus and brown sugar, so sweet, a top smattering of meyer lemon, kaffir lime, and black tea leaf. Kamwangi is juicy in every respect, red fruit and citrus flavors, and effervescent acidity. At City this coffee has fruit candy flavors, like cherry and lime gummies, with weighty body - like apple juice - and a bit of tea drying in mouthfeel. The acidity is like ruby red grapefruit juice, piquant, crisp and clean, and with a pulpiness that sticks around til the finish. It's like this at Full City too, which contrasts bursting flavors of grape and orange juice. Both roast levels show a fair amount of brown sugar sweetness, and allusions to tropical fruits, and acidity at Full City is very much balanced by the deep sweetness and layered roast tones. Bodied, juicy, bright, and fruited sweetness, this AB lot from Kamwangi is a great example of 'classic' Kenya cup characteristics.
|Varietal||Ruiru 11, SL-28, SL-34|
|Processing||Wet Process (Washed)|
|Arrival date||August 2014 Arrival|
|Appearance||.4 d/300gr, PB 15 screen|
|Intensity/Prime attribute||Bold intensity / Fruit juice, bright acidity, bodied|
|Region||Nyeri District, Mathira Division|
|Roast||City to Full City works well; light roasts showcase brightness, while Full City focuses on balance|
|Recommended for Espresso||No|