Kamwangi Peaberry

This round-bodied peaberry lot features rich aromas of brown sugar, marmalade, and baked peach. Complex notes of marmalade, brown butter, and nutmeg accompany lively peach lemonade acidity in the cup, resolving in to a eucalyptus-tinged finish.

Details

Producer: Kamwangi Coffee Factory Farm: Smallholders Region: Kirinyaga Altitude: 1,500-1,900 masl Varietal: Peaberries of SL34 and SL28 Process: Washed Roast: Light-Medium Notes: Marmalade, Brown Butter, Peach

The Story

The Kamwangi Factory sits on the slopes of Mt. Kenya and is part of the New Ngariama Cooperative Society.

Kirinyaga’s altitude and volcanic soil make it perfect for growing sweet and complex coffees. Approximately 1,000 smallholders with an average of half a hectare each (about 250 trees) bring their hand-harvested cherries to the factory for processing.

The harvest is sorted by hand to remove unripe and defective cherries. The cherries are then depulped, sorted by density, and dry-fermented for 16-24 hours. They are then sent through the washing channels to remove the mucilage and once again sorted by density. This extra sorting ensures the characteristic dense sweetness of Kamwangi's coffee.

The sorted groups are soaked in fresh water for 24 hours for a final fermentation, adding a complex acidity to the flavor profile. The coffee is then dried on raised beds until it reaches 11% moisture content.

The Peaberry Mutation

Peaberries are the result of a natural mutation in which only one seed within the coffee cherry is fertilized. Instead of two coffee beans with flat faces and round backs within the cherry, a single rounded bean is the result.

Peaberries constitute a small percentage of each harvest and they are typically sorted into peaberry-only lots for consistency during the roasting process, as they are denser than regular coffee beans.

The Kamwangi Peaberry, sourced from the Kirinyaga region of Kenya, represents a classic expression of the country’s high-elevation coffee production. Processed at the Kamwangi Coffee Factory, this lot utilizes the washed method, a technique often employed to highlight the crisp acidity and clean profile for which the region is renowned. The cup features a blend of SL34 and SL28 varietals, which are widely celebrated for their complex, vibrant character.

Roasted by PT's Coffee Roasting, this selection offers a distinct sensory experience characterized by notes of marmalade, brown butter, and peach. While individual lots vary, these specific cultivars frequently contribute to the bright, structured acidity often sought by enthusiasts. To better understand how these descriptors align with broader industry standards, you may wish to consult the flavor wheel for a deeper exploration of these nuanced tasting profiles.