Kenya Kamwangi Fed by glacial runoff from Mount Kenya and protected by the surrounding forest, Kamwangi sits in one of the world’s most celebrated coffee-growing climates. The days are cool but with plenty of sun. The nights get cold. The soil is nutrient-rich volcanic soil, ideal for these varietals. Combined with generations of farming knowledge, it produces coffees with unmistakable clarity and intensity. The farms are basically backyard gardens, often just one or two hectares, and are intertwined with bananas, macadamia, Grevillea, and native trees that help preserve biodiversity while enriching the soil. Conservation isn’t marketing here; it’s simply the way coffee has always been grown. This coffee is a reminder why Kenya continues to set the standard. Complexity without trying too hard. Bright without sacrificing sweetness. Clean, structured, and unapologetically alive.
Whole Bean, French Press, Pour-Over, Drip, Espresso