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
Region: Gichugu, Kirinyaga
Varietal: SL-28, SL-34, Ruiru 11
Process: Washed
Altitude: 1500 masl
 
The Kamwangi factory lies in the northeast part of the Kirinyaga region of Kenya and is owned and managed by the New Ngariama Farmers Cooperative Society (F.C.S.).
 
Roughly 985 active members deliver coffee to the factory with each farmer tending to an average of 200–250 coffee trees. After harvesting, the farmers deliver cherry to 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 thoroughly grading channels.
 
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 and rotated constantly. Roughly 5% of all coffee cherries only develop one smaller 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 their small screen size after processing. They are distinct and often highly desirable for their unique flavor profile.