Kenya Kamwangi AB

Around 2,000 smallholder farmers send their cherries for processing at the Kainamui factory, situated in Kirinyaga County on the slopes of Mount Kenya. This coffee went through Kenya’s double washing process in which after the cherries are washed, they enter soaking tanks for 24 hours allowing amino acids and proteins in each bean to develop, resulting in more acidity and complex fruit flavors. We tasted a jammy cup of berries, grapefruit, and stone fruit.

Pour-Over Recipe Using Stagg [X] Dripper Coffee:

23 g ground at 5 on Ode + SSP Water: 350 g Steps: Pour in four stages and give 5 gentle swirls after the final pour.

Bag Size: 10 oz (283.5 g)

Roast: Light-Medium

Origin: Kirinyaya, Kenya

Elevation: 1,650 MASL

Varieties: Batian, SL28, SL34, Ruiru 11

Process: Washed

Roaster Tasting Notes: Grapefruit Candy, Fig Newton, Raspberry Jam

We Tasted: Jammy, Berries, Grapefruit, Stone Fruit

Roast: Medium

Origin: Kirinyaga, Kenya

Process: Washed

Varietal: Batian, SL28, SL34, Ruiru 11

Bold Bean roasts Monday - Thursday. Orders placed before 9 a.m. EST are processed same day.

Around 2,000 smallholder farmers send their cherries for processing at the Kainamui factory, situated in Kirinyaga County on the slopes of Mount Kenya. This coffee went through Kenya’s double washing process in which after the cherries are washed, they enter soaking tanks for 24 hours allowing amino acids and proteins in each bean to develop, resulting in more acidity and complex fruit flavors. We tasted a jammy cup of berries, grapefruit, and stone fruit.