Great, classic washed Kenyan coffees are getting harder and harder to find unfortunately. Subtle changes to farming practices, environmental reasons, and changes to varieties mean that the classic Kenyan profile of old is much more rare. Luckily for all of us, this Kamwangi AA lot is exactly that. You can expect those classic forest berries, and sweet, jammy sort of flavours in this awesome lot. Established in 1982, Kamwangi Factory (as washing stations are called in Kenya) is one of three active processing sites owned by the New Ngariama FCS, located in Gichugu Division, Kirinyaga East Sub-County of Kenya’s Kirinyaga County. The cooperative was newly registered in 1997 after the liquidation of Ngariama Farmers’ Cooperative Society and has grown to 6,000 active members, with 2,500 farmers delivering cherries to Kamwangi. The factory operates alongside affiliate sites Kainamui and Kiamugumo, using fresh water from the Nyamindi River for processing. Farmers in the region cultivate SL28, SL34, Ruiru 11 and Batian. ‘SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They soon became the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximize scarce water resources and flourish even without irrigation. They are cultivated with a serious eye towards sustainability and Good Agricultural Practices, with minimal environmental impact where possible. Ruiru 11 is a new variety known for its disease resistance and high yields. It starts yielding fruit after just 2 years. These trees are grown around 1600-1700m above sea level Smallholders handpick ripe cherry and deliver it to Kamwangi that day. At intake, cherry is meticulously sorted. All sorting is overseen by the cherry clerk, who ensures that only ripe, undamaged cherry Is received. Once sorted, cherry is pulped on the factory’s disc pulper. Pulped cherry is fermented for 12 to 24 hours. Skilled staff oversee fermentation, checking regularly to ensure fermented is halted at just the right moment. After fermentation, cherry is sent through washing and grading channels before being transferred to raised beds for drying. The drying process lasts 7 to 14 days, with workers frequently turning the parchment to ensure even drying and prevent defects. Once fully dried, the parchment is removed through hulling and the beans are graded before export. This lot is a really outstanding Kenyan, sitting right in that purple/red spectrum that we can't get enough of here.