- New
Kenya
Kamwangi AB Crop 2025
Cup Notes: Red Currant, Rhubarb, Prune, Lemon
A classic washed Kenyan with balanced intensity and a rich body. Bursting with black cherry, zesty lemon, and soft toffee, it’s a coffee we love so much it’s been part of our store for years.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Producer
- Several small farmers
- Country
- Kenya
- Terroir
- Kirinyaga
- Altitude
- 1700-1800 masl
- Process
- Kenya Washed - Raised Beds
- Arabica cultivar
- SL28, SL34, Batian, Ruiru 11
- Picked in
- January 2025
- Arrived in
- August 2025
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 18 clicks (medium)
- Water:
- 250g (40 tds) at 90°C
- Filter model:
- Cafec Abaca+
- Time:
- 3:40
- Brew strenght:
- 1,70 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 16 clicks (medium)
- Water:
- 250g (40 tds) at 90°C
- Filter model:
- Stagg [X], Fellow
- Time:
- 3:20
- Brew strenght:
- 1,65 tds
THE STORY BEHIND
Kamwangi is part of the New Ngariama Farmers’ Cooperative Society, together with Kainamui and Mathigira. Established in 1975, the station lies in the volcanic highlands of Kirinyaga, close to the slopes of Mt. Kenya, where fertile soils and steady weather patterns nurture coffee of remarkable character.
Around 1,800 smallholder members deliver their harvests here, each tending to tiny plots of land that often combine coffee with maize, beans, potatoes, and other crops. This diverse farming system not only supports family livelihoods but also contributes to a more resilient and sustainable environment.
THE VARIETY
SL28
Bred by Scott Laboratories in 1931 from Tanganyika D.R., SL28 has become one of Kenya’s most celebrated varieties for cup quality. It features wide leaves with coppery tips and large beans. While its productivity is relatively low, its flavor potential is exceptional.
BATIAN
A tall variety prized for combining high yields with resistance to coffee leaf rust and coffee berry disease, Batian also delivers excellent cup quality.
RUIRU 11
Originally released in Kenya, Ruiru 11 is a high-yielding, dwarf hybrid tolerant to coffee leaf rust and resistant to coffee berry disease. Some sources suggest it was bred by crossing French Mission, Mocha, and Yemen Typica mutations to produce a plant that balances quality, productivity, and drought resilience
THE FERMENTATION PROCESS
At Kamwangi, cherry selection is carried out directly at the mill, under the attentive supervision of the factory manager. Only the ripest and most uniform cherries move on to pulping. Once the pulp is removed, the coffee undergoes a dry fermentation of around 24 hours, before being carefully washed in fresh water from the Nyamindi River, which flows from the Mt. Kenya forest.
The coffee is then soaked for an additional 6 hours and left to dry slowly on raised African beds, where the beans are tended to daily to ensure an even and consistent result.
This meticulous post-harvest routine brings out the best of Kirinyaga’s terroir. SL28 and SL34 dominate the mix, alongside smaller contributions of Batian and Ruiru 11. These varieties, nurtured at high altitudes, are celebrated for their complexity and clarity in the cup.
The result is a refined and elegant profile, with a bright, lemon-like acidity balanced by high sweetness and a round mouthfeel. Expect vibrant notes of raspberry, juicy peach, and a hint of toffee, leading to a clean, lingering finish.
