We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Mill: Kamwangi Factory
Co-op: New Ngariama Farmers Cooperative Society
Region: Gichugu, Kirinyaga
Screen Size: Peaberry
Varietal: SL-28, SL-34, Ruiru 11, Batian, K7 
Process: Washed
Altitude: 1500 masl
 
The Kamwangi factory, which is in the northeast part of Kirinyaga, is owned and managed by the New Ngariama Farmers Cooperative Society (F.C.S.).
 
Roughly 985 active members deliver coffee to the factory; each farmer owns an average of 200–250 coffee trees. After harvesting, the farmers deliver cherry to the Kamwangi for sorting and separating, after which it is depulped on traditional disc depulping machines. It is then fermented for 24–28 hours in tanks, then washed in grading channels. The highest grades of coffee at this factory typically receive an additional soak of 12–24 hours, dependent solely on the available space on the drying beds. All of the coffee goes to skin-drying beds to bring the moisture content to around 44% before being spread on traditional drying beds for 9–13 days, being rotated constantly. Roughly 5% of all coffee cherries only develop one seed inside instead of the classic two seeds that sit face to face inside the fruit - these are known as peaberry's and can be separated out by density and screen size after processing. They are distinct and often highly desirable for their unique flavor profile