Kenya Kamwangi - AA - Kirinyaga

PLUM. GRAPES. BURNT SUGAR.

ROAST: Light

24.00 лв (≈ 12.27 EUR)
24.00 лв (≈ 12.27 EUR)
Tax included. Shipping calculated at checkout.
Size:
Grind:

Basic Information

  • Origin: Ngariama Cooperative, Kirinyaga
  • Variety: Batian, SL28, SL34, Ruiru 11 (Microlot)
  • Altitude: 1500m
  • Process: Washed

Grind of the coffee

Your coffee can be grounded according to your needs - from coffee beans, to espresso grinds, to filter grinds. Please specify how your coffee would be prepared and we will grind it for you.
Detailed Information

More about Kenya Kamwangi - AA - Kirinyaga

Description
More Less

This high-quality coffee comes from the Kamwangi processing factory, which works with around 985 small local farmers, who are member of the New Ngariama Farmers Cooperative. All of these farmers own around 200-250 coffee trees, which are normally grown on around half a hectare of land. Along with the coffee, they also farm different cultures, such as macadamia nuts, eucalyptus, tea, corn and bananas.

Coffees in Kenya are typically traceable to the factory level, where smallholder farmers deliver cherry for sale and processing. Producers deliver their cherry and receive payment based on weight at the market level for the day.

After the coffee is received, it is sorted and processed into lots that based on quality and size of the coffee beans. In this case the coffee is from the highest quality and size – AA. The beans from this highest class are normally fermented for around 36-56 hours after which are washed and spread on traditional African drying beds, where the drying process continues for another 9-13 days. When the moisture content reaches 11-13% the beans are relocated and sorted inside special bins to undergo the last phase of the processing.

Country and Region Batian, SL28, SL34, Ruiru 11
More Less

At high elevations on the plateaus of Kenya some of the world’s finest premium gourmet coffees are cultivated. With a full body, pleasant acidity, rich flavor and fragrant aroma infused with floral tones, Kenya coffee is known as the “Connoisseurs Cup.” One reason a mug of Kenya coffee is known as one of the five best coffees in the world is that they have very distinctive flavors.

Kirinyaga region, situated in Central Kenya, is home to Mount Kenya. It is forested with a wealth of exotic wildlife and receives around 50 inches of rain during the year. A lot of rivers meander along the rich, volcanic soil of the region, ensuring the small farmers and cooperatives with ample resources for growing some of the most fruity and delicious coffees in Kenya.

Process: Washed
More Less

The Washed process in Kenya may vary slightly from place to place, but it generally contains a soaking step that is unique to this growing country. First the coffee is picked ripe and depulped the same day, then it is normally fermented in open-air tanks made of concrete or cement for 24–48 hours. It's then washed thoroughly using water channels before being soaked underwater for 12–72 hours. It is then spread on raised beds to dry.

Variety: Batian, SL28, SL34, Ruiru 11
More Less

This coffee represents a blend from typical African varieties - Batian, SL28, SL34, and Ruiru 11. SL28 is among the most well-known and well-regarded varieties of Africa, while SL34 was originally selected in Kenya the late 1930s.

Description

This high-quality coffee comes from the Kamwangi processing factory, which works with around 985 small local farmers, who are member of the New Ngariama Farmers Cooperative. All of these farmers own around 200-250 coffee trees, which are normally grown on around half a hectare of land. Along with the coffee, they also farm different cultures, such as macadamia nuts, eucalyptus, tea, corn and bananas.

Coffees in Kenya are typically traceable to the factory level, where smallholder farmers deliver cherry for sale and processing. Producers deliver their cherry and receive payment based on weight at the market level for the day.

After the coffee is received, it is sorted and processed into lots that based on quality and size of the coffee beans. In this case the coffee is from the highest quality and size – AA. The beans from this highest class are normally fermented for around 36-56 hours after which are washed and spread on traditional African drying beds, where the drying process continues for another 9-13 days. When the moisture content reaches 11-13% the beans are relocated and sorted inside special bins to undergo the last phase of the processing.

Country and Region Batian, SL28, SL34, Ruiru 11

At high elevations on the plateaus of Kenya some of the world’s finest premium gourmet coffees are cultivated. With a full body, pleasant acidity, rich flavor and fragrant aroma infused with floral tones, Kenya coffee is known as the “Connoisseurs Cup.” One reason a mug of Kenya coffee is known as one of the five best coffees in the world is that they have very distinctive flavors.

Kirinyaga region, situated in Central Kenya, is home to Mount Kenya. It is forested with a wealth of exotic wildlife and receives around 50 inches of rain during the year. A lot of rivers meander along the rich, volcanic soil of the region, ensuring the small farmers and cooperatives with ample resources for growing some of the most fruity and delicious coffees in Kenya.

Process: Washed

The Washed process in Kenya may vary slightly from place to place, but it generally contains a soaking step that is unique to this growing country. First the coffee is picked ripe and depulped the same day, then it is normally fermented in open-air tanks made of concrete or cement for 24–48 hours. It's then washed thoroughly using water channels before being soaked underwater for 12–72 hours. It is then spread on raised beds to dry.

Variety: Batian, SL28, SL34, Ruiru 11

This coffee represents a blend from typical African varieties - Batian, SL28, SL34, and Ruiru 11. SL28 is among the most well-known and well-regarded varieties of Africa, while SL34 was originally selected in Kenya the late 1930s.

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