This offering was sourced and purchased based on cup quality through the Kenyan Auction system, in partnership with the exporter Dormans. The information about this coffee is provided by Dormans and comes from the factory.
The Kamwangi Coffee Factory, located in the north east corner of Kirinyaga County, is one of three Factories managed by the New Ngariama FCS. This was the second factory established by the Co-op, Kainamui being the original. With increasing volume pressure on both Kamwangi andKainamui the Co-op established and began processing at their third Factory, Kiamugumo, this year.
With an average of 250 coffee trees per member, a total of 986 active members contribute cherry to Kamwangi. Once cherries are harvested they are delivered to the factory where, as standard in Kenya they are hand sorted before being weighed and loaded for pulping. The coffee is then held in fermentation tanks for 24 to 48 hours, then washed in grading channels. P1 (top grade) at this Factory receives an additional soak of 12–24 hours, depending on availability of drying beds. All coffee goes to skin drying beds to drop the moisture from approx. 54% down to 44% before it is spread on drying beds for 9–13 days. Once moisture reaches 11–13% the parchment coffee is moved to conditioning bins where it is rotated every 2 days to help homogenize moisture content and stability.
The facility maintains one pre-grader/ multi-channel depulper and uses a total of eight waste-water soak pits. This factory is Rain Forest Alliance–certified.
For more information on Kenyan coffee, visit our Kenya Origin Page.