Sold Out RM 80.00
|Variety||Ruiru, SL28, Batian, SL34|
|Roast Level||Light Roast|
About this coffee :
Kamwangi是New Ngariama FCS運營的三家工廠之一。這是FCS的第二家工廠，由合作社於1983年建立。隨著Kamwangi和Kainamui（第一家工廠）的咖啡豆處理量不斷增加，合作社最近建立並開始在其第三家工廠Kiamugumo進行加工。
Kamwangi is one of three factories run by New Ngariama FCS. This was the second factory for the FCS and was established by the Co-op in 1983. With increasing volume pressure on both Kamwangi and Kainamui (the first factory) the Co-op recently established and began processing at their third factory, Kiamugumo.?
Kirinyaga is famous for its coffee. The credentials of the location are indisputable. It is perhaps not surprising, then, that Kamwangi coffees are also exceptional. The area has deep, well drained and fertile red volcanic soil at altitudes of 1,100+ metres above sea level with around 1,400mm of rainfall annually. Smallholder members of this factory have access to training and technical advice in an effort to increase yields.
Under the watchful eye of Lemmy, processing at the Gakundu wet mill adheres to stringent quality-driven methods. All coffee cherries are handpicked and are delivered to the mill the same day, where they undergo meticulous sorting. Factory employees oversee the process and any underripe or damaged cherries will not be accepted by the ¡¥Cherry Clerk¡¦ ¡V one of the most important harvest-period staff, who keeps meticulous records of how much coffee each producer delivers on any given day (and thus how much payment is due once the coffee has sold).?
After being weighed and logged, the weight of the delivery and the farmer¡¦s identification is recorded in the Cherry Clerk¡¦s register and the cherries are introduced into the hopper to be pulped. Pulping will only begin when a sufficient quantity of cherries has been received.
After pulping the cherries are delivered to one of the factory¡¦s fermentation tanks, where it will ferment for between 24 to 36 hours depending on the ambient temperature at the time. After this, the coffee is fully washed to remove all traces of mucilage, during which time it will be graded. The coffee will then be delivered to dry on the factory¡¦s raised drying beds where it will dry slowly over the course of 12 to 20 days, during which time it will be turned regularly and covered during the hottest part of the day.
The farmers are mainly growing SL28 and SL34, but as with almost all Kenyan Cooperative coffees it can be a mix of everything. Other normal cultivars are K7, Ruiru 11 and now also Batian.
This is a spectacular Kenyan coffee. A vibrant aromatics of cranberries & candy like sweetness, finish with a lovely floral aftertaste. A very intense sweet coffee?that you'll fall in love with.
|Brewing ratio||1 : 15|
|Brew time||1.40 minutes|
31st of January
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