Kenya Kirinyaga Kamwangi Peaberry
Kamawngi Peaberry has a spiced-fruit scent, the dry fragrance perfumed with cardamom-spiced tropical punch. Peak roasts usher in developed sugar smells, dark fruit covered in toasted caramel. The wet grounds of light roasts smell of citrus and brown sugar, so sweet, a layered fragrance from lemon to tangerine, brown sugar to dark honey. Kamwangi is juicy in flavor and weight, body that is bolstered by roast development. The lightest roasts have a sweetness that is a bit like barley malt, and fruit top notes are very much in the citrus matrix. Spiced hints round out the cup-profile, a sprinkling of all-spice and cardamom. Peak roast brings out dark honey and mandarin orange, perhaps finding more balance between sweet/tart/bitter. A sort of 'puckering' effect is still present, but countered by deep honey sweetness. Body is thick in this peak roast range, resting on the palate like grape juice. This will make a great Kenya espresso shot, if not a bit on the wild and fruited side.
Kamwangi factory is located in the Gichugu division of Kirinyaga district. The factory has the good fortune of being connected to the national electric grid, and washing resources are plentiful with the nearby Nyamindi river as the source. Kamwangi is part of the New Ngariama Farmers Cooperative Society (FCS). These factories are basically small washing stations set up in a particular area and are allied with a larger cooperative society - the FCS. Factories have wet mills, washing/fermenting channels, and raised beds where the coffees are basically processed all the way down to dried parchment (being meticulously sorted along the way). Kamwangi has a water recirculation system set up, as well as eight waste water soaking pits to help minimize the environmental impact. Kamwangi farmers grow primarily SL-28, SL-34, and Ruiru 11 cultivars, benefitting from the red volcanic soils of Mt Kenya, and most above 1800 meters.