An espresso shot of Kamwangi AA gives you big flavours of blackberries, pinkgrapefruit and even some floral in the juicy mouthfeel. My personal favourite Kenyan espresso.

Kamwangi is one of two factories run by the New Ngariama Cooperative in Kirinyaga in Central Kenya. The regions’ growing conditions and the many hours of sorting the coffee meticulously is the main reason Kamwangi has great quality and sparkling taste profile. The AA selection is the largest bean size of the harvest and gives the coffee a more pronounced and intensified flavour.

Fully Washed. Cherries are hand-sorted to pick out unripe and overripe ones by the farmers before they go into production. A pulping machine removes the skin and pulp. The coffees are graded by density into 3 grades by the pulper. The coffee is fermented for 24-36 hour under closed shade. After fermentation the coffees are washed and again graded by density in washing channels then they soak overnight in clean water.