A classic washed Kenyan with balanced intensity and a rich body. It’s a coffee we love so much it’s been part of our store for years. **THE STORY BEHIND** Kamwangi is part of the New Ngariama Farmers’ Cooperative Society, together with Kainamui and Mathigira. Established in 1975, the station lies in the volcanic highlands of Kirinyaga, close to the slopes of Mt. Kenya, where fertile soils and steady weather patterns nurture coffee of remarkable character. Around 1,800 smallholder members deliver their harvests here, each tending to tiny plots of land that often combine coffee with maize, beans, potatoes, and other crops. This diverse farming system not only supports family livelihoods but also contributes to a more resilient and sustainable environment. **THE VARIETY** SL28 Bred by Scott Laboratories in 1931 from Tanganyika D.R., SL28 has become one of Kenya’s most celebrated varieties for cup quality. It features wide leaves with coppery tips and large beans. While its productivity is relatively low, its flavor potential is exceptional. BATIAN A tall variety prized for combining high yields with resistance to coffee leaf rust and coffee berry disease, Batian also delivers excellent cup quality. RUIRU 11 Originally released in Kenya, Ruiru 11 is a high-yielding, dwarf hybrid tolerant to coffee leaf rust and resistant to coffee berry disease. Some sources suggest it was bred by crossing French Mission, Mocha, and Yemen Typica mutations to produce a plant that balances quality, productivity, and drought resilience **THE FERMENTATION PROCESS** At Kamwangi, cherry selection is carried out directly at the mill, under the attentive supervision of the factory manager. Only the ripest and most uniform cherries move on to pulping. Once the pulp is removed, the coffee undergoes a dry fermentation of around 24 hours, before being carefully washed in fresh water from the Nyamindi River, which flows from the Mt. Kenya forest. The coffee is then soaked for an additional 6 hours and left to dry slowly on raised African beds, where the beans are tended to daily to ensure an even and consistent result. This meticulous post-harvest routine brings out the best of Kirinyaga’s terroir. SL28 and SL34 dominate the mix, alongside smaller contributions of Batian and Ruiru 11. These varieties, nurtured at high altitudes, are celebrated for their complexity and clarity in the cup. The result is a refined and elegant profile, with a bright, lemon-like acidity balanced by high sweetness and a round mouthfeel.