Drop Coffee Kamwangi PB – Kenya

Facts
Producer: Kamwangi Factory
Location: Gichugu division of the Kirinyaga district
Varietal: SL28, Ruiru 11, SL34
Picking period: October 2017 to December 2017
Drying: On raised beds in 12-20 days. Covered with plastic when the sun is hottest.
Cooperative: New Ngariama Cooperative Society
Elevation: 1600-1800 masl
Soil: Mainly Nitisol, red volcanic soil. Nitisols occur in highlands and on volcanic steep slopes. They are developed from volcanic rocks and have better chemical and physical properties than other tropical soils.
Processing: Fully Washed. Cherries are hand sorted to pick out unripe and overripe ones by the farmers before they go into production. A pulping machine removes the skin and pulp. The coffees are graded by density into 3 grades by the pulper. Grade 1 and 2 go separately to fermentation. Grade 3 is considered low grade. The coffee is fermented for 24-36 hour under close shade. After fermentation, the coffees are washed and again graded by density in washing channels they randomly do soaking in clean water overnight in clean water.