Story

Kenya Kamwangi, a vibrant herbal coffee, boasts a blood orange sweetness that’s both sweet and sparkling, complemented by a subtle savory thyme note. This coffee originates from smallholders at the Kamwangi mill in Kirinyaga, where phosphorus-rich volcanic soil contributes to the sparkling acidity that characterizes Kenyan coffees.

Kamwangi is a vibrant coffee with a blood orange flavor that’s both sweet and refreshing, with a savory thyme note that lingers beneath. The coffee has a silky body, which allows the acidity to shine through, with a floral lift that emerges after the fruit notes. The volcanic soil in Kirinyaga is rich in phosphorus, which is the source of the coffee’s fruitiness and sparkle.

The New Ngariama Cooperative Society operates two mills in Kirinyaga, one of which is the Kamwangi mill where this coffee originates. The cooperative holds back a portion of each harvest to provide members with financial assistance for operations and education. The coffee is a blend of SL28, SL34, Ruiru 11, and Batian varietals, grown between 1,100 and 1,800 meters above sea level. It undergoes a washing process with extended tank fermentation, which is a standard practice in Kenya and enhances the berry flavors of the coffee.

If you’re already a fan of Kenyan coffees, this one is a must-try. It’s a light roast, and pouring over allows the blood orange and thyme flavors to shine through. It’s also the only savory coffee on the site at the moment, so it’s worth considering if your coffee shelf leans towards chocolate.