KENYA / KAMWANGI AA

The Kamwangi factory, which is in the northeast part of Kirinyaga, is owned and managed by the New Ngariama Farmers Cooperative Society (F.C.S.). It is the second factory that the co-op established; New Ngariama F.C.S. now has three factories.

Roughly 985 active members deliver coffee to the factory; each farmer owns an average of 200–250 coffee trees. After harvesting, the farmers deliver cherry to the factory for sorting and separating, after which it is depulped on traditional disc depulping machines. It is then fermented for 24–28 hours in tanks, then washed in grading channels. The highest grades of coffee at this factory typically receive an additional soak of 12–24 hours, dependent solely on the available space on the drying beds. All of the coffee goes to skin-drying beds to bring the moisture content to around 44% before being spread on traditional drying beds for 9–13 days, being rotated constantly. Once the moisture content reaches 11–13%, the coffee is moved to conditioning bins, where it is stored and rotated every two days to help homogenize moisture content and stabilize the parchment coffee.

Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1/8 to 1/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.

Most of Kenya's coffee is produced by smallholders delivering to factories (central processing units) who predominantly produce Washed coffees. Estates are also best-known for their Washed lots. The Washed process in Kenya may vary slightly from place to place, but it generally contains a soaking step that is unique to this growing country. First the coffee is picked ripe and depulped the same day, then it is normally fermented in open-air tanks made of concrete or cement for 24–48 hours. It's then washed thoroughly using water channels before being soaked underwater for 12–72 hours. It is then spread on raised beds to dry.

Customers who purchase whole bean coffee should be aware that the product is non-refundable. It is also important for customers to cancel their purchase before the product is shipped if they wish to do so. Once the coffee has been shipped, cancellation is no longer possible. This policy is designed to ensure that customers receive the freshest coffee possible and that the company can continue to meet the high standards of quality that their customers expect.

We use Swiss Post and delivery usually takes 1 to 3 working days. However, delivery times vary depending on the destination and chosen delivery method, so we cannot guarantee a specific delivery date. Once the payment is completed, we will schedule your order for the next roasting day. After roasting, we will ship your coffee.