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AA Kamwangi Lot #055, Kirinyaga


Kenya Filter

AA Kamwangi Lot #055, Kirinyaga

An awesome coffee for filter: red currant, plum, floral notes of violet, grapefruit

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This is no less than a spectacular coffee.

The lot came from the Coffee Factory in Kamwagi, a small village of Kirinyaga district on the Mount Kenya’s slopes. The green was vacuum-packed at the mill, and as such, it arrived at our roastery. The term “Coffee Factory” in Kenya identifies the processing mill, in this case, owned by a small farmers cooperative, which obtained the Rainforest Alliance Certification, named New Ngariama Cooperative Society. The cooperative collects cherries from about 100 small owners each of whom manages about 250 trees. Grown varietals are the well-known SL 28 and SL 34.

Farmers bring ripen, hand-picked cherries daily to the mill where themselves make a first manual selection to remove over- and underripe. An Agaarde disc depulper removes skin and pulp from the cherries. The coffee is fermented for 16 to 24 hours in closed tanks, using a dry fermentation approach: the coffee is firstly washed, then the water is discharged, and the beans are left to ferment. After the fermentation, the beans are washed in stream water. They are then sorted again by density in the washing channels, then soaked in clean water for 16–18 hours until the mucilage is wholly removed. The beans are eventually dried for about three weeks on hessian beds, where they are continually turned during the day and covered with plastic sheets during the hottest hours of the day and at night to avoid sudden variations of residual moisture. The beans once reached a target moisture level at about 11%, are sent to the dry mill, where the parchment is mechanically removed, and the beans of each lot are separated according to their size. The beans of the lot we propose are AA, that is, those of greater diameter inside the micro lot (screen 17/18).

We make no mystery that Kenya is one of our preferred origins. We roast it for filter extractions only. In the cup, we recognize red currant, plum, and floral notes of violet. The coffee is structured and balanced, with citric acidity reminiscent of grapefruit.

Kamwangi Coffee Factory
1800 masl
SL-34, SL-28
Processing method
Fully washed
Light, crafted for filter extractions
Tasting Notes
Red currant, plum, violet, grapefruit

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