Description
Kamwanja Factory is located in Kirinyaga County, at the foothills of Mount Kenya. It belongs to the Kabare Farmers’ Cooperative Society, uniting several hundred smallholder farmers. Most of them grow classic Kenyan varieties — SL28, SL34 — with some newer hybrids such as Ruiru 11 and Batian.
Terroir
The farms lie at elevations of 1,600–1,800 masl, on deep red volcanic soils rich in nutrients and excellent for water retention. The climate combines two rainy seasons with plenty of sunshine and cool nights, allowing cherries to ripen slowly and concentrate their natural sugars.
Processing
Kamwanja follows Kenya’s signature double-washed process:
cherries are handpicked and pulped the same day,
fermented in water tanks for 24–36 hours,
washed through channels to separate by density,
soaked again in fresh water to enhance clarity and brightness,
dried on raised African beds for 12–20 days, with constant turning and careful covering.
Cup Profile
Coffees from Kamwanja are admired for their bright, winey acidity, juicy sweetness, and layered complexity. Typical notes include blackcurrant, red berries, grapefruit zest, and floral undertones, all supported by a silky mouthfeel. A classic representation of why Kirinyaga is considered one of the finest coffee regions in Kenya.
