At its best, Kenyan coffee is quite remarkable with a quality and intensity rarely matched elsewhere. The coffees have a bold, effervescent acidity combined with delicious citrus fruit and berry flavours.
Central Kenya continues to produce the peak of this quality, with Kirinyaga and Nyeri being the stand out districts year in year out. Just over a thousand small holder farmers from around the town of Kianyaga deliver their small holding’s coffee into Kamwangi wet mill. The town sits in Gichugu, Kirinyaga district almost directly
south of the imposing Mount Kenya and as a result has a different climatic influence and soil base to the neighbouring zones like Nyeri to the North West. In this part of Kirinyaga it becomes drier, as the rain shadow from the Aberdares mountain range lessens.
This selection from Kamwangi is a mouth-watering expression of the quality to be found in Kenya. Zesty orange citrus is one of the primary flavours and this helps accentuate the complex acidity structure that is central to all great Kenyan coffee. Further flavours of raspberry, light molasses and cacao nib build on the citrus notes, coming and going as the coffee cools over time. Hints of sweet butterscotch and a viscous mouthfeel balance off the brightness perfectly.