Kenya is one of the world’s largest coffee producers, and is specifically lauded for its washed specialty-grade coffee. It’s certainly a favourite single origin source at CCB, particularly when roasted by our friends at Origin Coffee Roasting. Kenyan coffee producers are famous for their expertise, as well as their rigorous processing and quality-control practices. Once harvested and processed, Kenyan coffees are subjected to a precise screening and quality grading, and then sent to a weekly auction managed by the Nairobi Coffee Exchange (NCE). These auctions are highly competitive, ensuring that only the highest quality lots eventually make their way to market.

The majority of coffee in Kenya is farmed by groups of small, independent farms collectivised under mutually beneficial cooperative societies. This allows them to pool both their harvests, as well as material resources like equipment, and share insights on farming and production practices. This raises the quality and efficiency of Kenyan coffee production generally, and makes it possible for small farms to access vital industry infrastructure like local washing mills and the NCE. 

The upshot of all of this is that you can generally be sure that the Kenyan specialty coffee that actually makes it into your cup is of the highest quality. This particular lot comes from Kirinyaga, a relatively small county found just South-East of central Kenya. Located between the mountains of the Great Rift Valley’s Eastern tail and the slopes of Mount Kenya, Kirinyaga boasts some pretty ideal conditions for growing high-quality coffee, like fertile, volcanic soil and a high altitude. 

Phaedon's tasting notes

This coffee has a classic Kenyan AA flavour profile—at least to my palate—developed to its full potential in terms of sweetness and body thanks to Origin's medium roast profile. It's bursting with a medley of stone fruit flavours and has a lovely jammy quality and mouthfeel. The acidity is present but balanced rather than intense, as can sometimes be the case with Kenyan AAs. I found it made a particularly lovely French press.

Origin’s notes

• Flavour: Peach, blackcurrant, umami, cola, apricot jam, black tea, tamarind
• Body: Full-bodied
• Acidity: Winey
• Roast: Medium
• Suggested brewing methods: Chemex, siphon, cold brew, plunger, espresso & milk-based

Coffee details from Origin

"AA Kamwangi is a washed Arabica coffee produced by the Kamwangi Coffee Factory in Kirinyaga County, Kenya. The coffee is grown at altitudes ranging from 1,600 to 2000 metres above sea level, benefiting from rich volcanic soils and a favourable climate. The AA grade signifies the largest bean size, indicating high-quality beans. Tasting notes include blackcurrant, peach, apricot jam, and black tea, with a winey acidity and a clean, juicy body. The coffee is processed using the traditional double-washed method, enhancing its clarity and brightness.

"The Kamwangi Coffee Factory is situated in the fertile highlands of Kirinyaga County, on the slopes of Mount Kenya. The region's volcanic soils and high elevation provide ideal conditions for coffee cultivation. The factory serves as a central processing site for approximately 1,500 smallholder farmers, who grow coffee on average half-acre plots. The coffee varieties cultivated include SL28, SL34, Batian, and Ruiru 11. The cooperative structure supports farmers with training, inputs, and access to markets, aiming to improve both quality and livelihoods."

• Country: Kenya
• Region: Kirinyaga County
• Farm: 1500 Smallholder farmers, processed at the Kamwangi Coffee Factory
• Altitude: 1,600 - 2,000 masl
• Variety: Batian, Ruiru 11, SL28
• Processing: Washed