Kagwanja is one of the 13 factories within the Komothai FCS. Some of the factories are very far away from each other within Kiambu county. Kiambu lies just on the slopes of the Aberdare mountains.
The cherries are sorted before being pulped. The parchment is then fermented overnight, before being washed and graded into P1, P2, P3, P lights and pods. After that, it is dried on the drying tables for 8-14 days.
This Kenyan coffee makes you sing on the first sip! Bursting fruitiness of tropical fruit like melon & passion fruit, very juicy & delightful honey sweetness, with hints of classic blackcurrant note from SL28. Definitely a must-try for Kenyan coffee fans!