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Offerings
Specifications
Origin
Region
Kirinyaga
Altitude
1100-1800 MASL
Variety
Ruiru 11, SL 28, Batian
Preparation
Process
Washed
Drying
Raised Beds
Logistics
Status
Spot
Warehouse
Continental NJ
Bag Weight
60 kgs
Bags Available
-25
Results
Flavor Notes
ruby red grapefruit, papaya, pomegranate
Target Score
88/89
About Kamwangi PB
After coffee cherry is harvested it is brought to the factory and then weighed. Smallholder farmers collect their earnings at that time. Coffee cherry is then sent through a disk depulper removing most of the fruit, fermented for 24-hours then washed again making the entire process 72-hours. Time in which parchment coffee dries heavily depends on the climate, ambient temperature, and volume being processed which could take up to 15 days and as little as one week.
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