This fully washed AB coffee comes from the Kamwangi Washing Station, one of three factories managed by the New Ngariama Farmers Cooperative Society (FCS) in Kirinyaga County, located in the Central Highlands of Kenya. The cooperative works with around 1,500 local farmers who grow the Ruiru 11, SL28 and Batian varieties at altitudes of up to 1,800m above sea level. Kamwangi has been consistently producing some of our favourite Kenyan coffees for a few seasons now, a testament to the diligence of its farmers and factory staff. The Kamwangi coffee factory was the second factory established by the cooperative, Kainamui being the original. With increasing volume pressure at the Kamwangi camp, Kainamui, the cooperative established and began processing at its third factory, Kiamugumo. Farmers hand-sort the coffee cherries to determine whether they are green or overripe before they go into production. The coffee is pulped and left to ferment for 24-36 hours under shade, depending on the climate temperature. After fermentation, the coffees are washed and sorted again by density in washing channels. They are then taken to drying tables where they will be sun-dried on African drying beds for 12-20 days (depending on weather conditions). The coffees are covered with plastic during midday and night to protect the beans from nighttime humidity and rains.