Kamwangi is one of three washing stations managed by the New Ngariama Farmers’ Cooperative Society, alongside Kainamui and Mathigira. Established in 1975, Kamwangi is strategically located in the rich volcanic highlands of Kirinyaga County. Its proximity to Mt. Kenya provides nutrient-dense soils and stable weather patterns that help shape its distinctive coffee character.
The station serves around 1,800 smallholder farmers — with an equally balanced 50:50 gender ratio — who deliver ripe cherries daily during harvest. Each farmer typically manages about 0.1 hectares, growing coffee as a primary income source alongside maize, beans, potatoes, and other subsistence crops. This diversified farming system contributes to household resilience and environmental sustainability.
Cherry sorting takes place on-site under the supervision of the factory manager, ensuring only ripe and uniform cherries proceed to pulping. After pulping, the coffee undergoes dry fermentation for 24 hours before being washed using clean water from the Nyamindi River, which flows down from the Mt. Kenya forest. The coffee is then soaked for 6 hours and dried slowly on raised beds. This meticulous post-harvest process allows for excellent clarity, acidity, and cup structure.
SL28 and SL34 dominate the variety mix, with minor inputs from Batian and Ruiru 11. These heritage cultivars thrive at high altitudes and are known for their complex flavors and cup quality.
Kamwangi delivers a juicy and composed profile — bright lemon-like acidity, high sweetness, and a round mouthfeel define this lot. Expect vibrant notes of raspberry, peach, vanilla pod, and a clean, lingering finish. An elegant showcase of Kirinyaga’s terroir and the co-op’s skilled processing.
