Tasting Notes: Apricot, Blackberry, Toffee

We’re elated to release yet another new coffee at Vesta Coffee this spring. The Kenya Kamwangi fits right in with our sourcing and roasting ethos. Bright and complex with berry sweetness and notes of stone fruit and toffee. An elegant showcase of terroir and skilled processing gives us something wonderful to share with our guests. It’s been a few seasons since we’ve had a Kenyan coffee in our rotation so we’re thrilled to bring back a wonderful origin to our line up.

Kamwangi is one of three washing stations managed by the New Ngariama Farmers’ Cooperative Society (a prominent producer of high-quality Arabica coffee). serving roughly 1,800 to over 7,000 smallholder members. They manage key coffee processing factories, including Kainamui, Kiamugumo, and Kamwangi, focusing on wet-mill processing to produce intense, fruity, and acidic Kenyan coffee.

Established in 1975, Kamwangi is strategically located in the rich volcanic highlands of Kirinyaga County. Its proximity to Mt. Kenya provides nutrient-dense soils and stable weather patterns that help shape its distinctive coffee character. Cherry sorting takes place on-site, ensuring only ripe and uniform cherries proceed to pulping. After pulping, the coffee undergoes dry fermentation for 24 hours before being washed using clean water from the Nyamindi River, which flows down from the Mt. Kenya forest. The coffee is then soaked for 6 hours and dried slowly on raised beds. This meticulous post-harvest process allows for excellent clarity, acidity, and cup structure.

SL28 and SL34 dominate the variety mix, with minor inputs from Batian and Ruiru 11. These heritage cultivars thrive at high altitudes and are known for their complex flavors and cup quality.