Kenya Kamwangi
Sarsaparilla, Mango, Fruit Punch, Mission Fig, Subatomic Flavor Equilibrium
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Why we Love this Coffee:
Kenya season is finally upon us at camp superthing, and we couldn’t be happier. they are among our absolute favorites and this new kamwangi is emblematic of everything we love in a classic kenya profile: tropical punch, cola sweetness, and raspberry fig madness. This one is getting brewed at the roastery non-stop lately and we hope it is as popular in your home/office/houseboat/mind-palace.
More About this Coffee:
After depulping, this coffee is 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.
Geography: Kenya
Region: Kirinyaga
Elevation: 1100-1800M
Producers: Kamwangi Washing Station
Variety: Ruiru 11, SL 28, Batian
Process: Washed
