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Kamwangi washing station, also known as the Coffee Factory, lies along Mount Kenya. It is one of three active washing stations owned and operated by the New Ngariama Coffee Farmers’ Cooperative Society, which has a membership of 1,800 smallholder producers. Each farmer cultivates an average of 200-250 coffee trees on a small plot of nutrient-rich volcanic soil.

At Kamwangi, coffee processing follows Kenya's traditional double-soak method, which involves a fermentation period, then washing, and finally a second soak that elevates flavor clarity. After sorting and pulping, the beans ferment for a period of 24-28 hours before soaking for 12-72 hours. The beans are then sun-dried for 9-13 days on drying beds. This meticulous process is what amplifies the beans' bright acidity and intricate fruit flavors, a hallmark of Kenyan coffee.

The Cooperative, certified by the Rainforest Alliance, operates under the Nyeri umbrella, Kenya’s closest equivalent to Fair Trade Organic. They engage in various conservation efforts, including creating wastewater soak pits, reusing coffee pulp as organic fertilizer, and promoting tree planting among members. The Cooperative aims to provide members with the highest possible returns for their harvests while setting aside a portion of sales to financially assist members’ with school fees and farming needs.