Kenya Kamwangi

This exceptional Kenyan coffee yields sweet, sugary flavors like pomegranate and ruby grapefruit, finishing with balanced acidity. 

Coffee Details

This lovely Kenyan coffee was grown at elevations exceeding 1,800m in Kirinyaga County. We purchased the peaberry lot this year, which is a mutation that happens when only one coffee bean develops inside the coffee cherry instead of two. This lot was processed by the Kamwangi Wet Mill which has a reputation of excellence in the region. They only accept perfectly ripe red, ripe cherries. Ripe cherries are depulped for anywhere from 24-36 hours, then dried on raised beds.

Brew Recipes

Sourced from the Kamwangi Wet Mill in Kirinyaga County, this Kenya Kamwangi offering represents the hallmark profile of high-elevation East African production. Grown at 1800 masl, the coffee undergoes a washed process, a method typically employed to highlight the inherent acidity and clean, vibrant clarity for which the region is renowned. Case Coffee Roasters highlights notes of pomegranate and ruby grapefruit in this specific lot, showcasing the bright, citrus-forward character often associated with Kenya’s unique terroir.

When evaluating coffees from this origin, enthusiasts often look for the complex, sparkling acidity that defines the cup. To better understand how these specific fruit-forward descriptors fit into the broader spectrum of coffee profiles, you can reference the flavor wheel. By focusing on the meticulous preparation at the wet mill, this selection provides a clear expression of the regional characteristics that make Kirinyaga coffees a staple for those seeking a crisp, refreshing experience.