Kenyan coffees from Berlin roaster The Barn are very popular, so we are delighted to offer this coffee from the latest harvest of 2025. KAMWANGI AB is beautifully sweet and fragrant. It has excellent clarity, and you will clearly taste notes of red currants and plums in your cup. However, the flavors will change pleasantly. After pouring the coffee, you will noticea subtle syrupy sweetness, as if you were tasting raisins or candied orange. And as the cup cools, notes of rosehip and an elegant hint of herbs will reveal themselves.
This coffee comes from the Kamwangi processing station, which also gave it its name. It is one of three mills for washed coffee cherries belonging to the New Ngariama Cooperative Society in central Kenya. Approximately 1,800 farmers work for the group, tending to various Kenyan coffee varieties at altitudes ranging from 1,500 to 1,800 meters above sea level. During processing, farmers wash the beans with water from the local Kii Riverand then recycle the wastewater in treatment plants and return it to nature, significantly helping to reduce water consumption. Thanks to this, the Kamwangi mill hasRainforest Alliance certification.
The processing itself begins with careful sorting of the coffee cherries. The farmers then remove the pulp and ferment the beans for approximately 16-24 hours, depending on the current temperature. After fermentation, the coffee is washed with fresh river water and soaked for 12 hours. Finally, the beans are spread out on raised beds and dried. Mill workers constantly rake through the beans to ensure even drying, and during the hottest parts of the day and night, they cover them to protect the parchment from moisture. Drying the beans takes about 14 days.
- Altitude: 1,600 metersabove sea level.
- Certification: Rainforest Alliance