Kamwangi AA - Kenya {Washed}

Ficha técnica

Tostador: Drop Coffee Roasters
Origen: Kirinyaga, Kenia
Cooperativa: New Ngariama Cooperative Society
Estación: Kamwangi Factory
Altitud: 1600 – 1800 msnm
Varietal: SL28 · SL34 · Ruiru 11
Proceso: Washed
Perfil: Grosella negra · Ruibarbo · Mantequilla
Formato: 250 g
Cosecha: 2025

Kamwangi AA es un clásico keniano llevado al máximo nivel de precisión.

Producido por la New Ngariama Cooperative Society en Kirinyaga, este café proviene de la estación de lavado Kamwangi, una de las más reconocidas de la región.

Cultivado entre 1.600 y 1.800 msnm en suelos volcánicos ricos alrededor del Monte Kenia, este lote combina variedades SL28, SL34 y Ruiru 11, ofreciendo un perfil icónico: brillante, estructurado y profundamente complejo.

Tras más de una década de colaboración con este productor, este café sigue destacando por su consistencia y calidad excepcional.

Proceso

Procesado mediante método lavado keniano, este café sigue un protocolo extremadamente meticuloso:

Selección manual de cerezas maduras
Despulpado y clasificación por densidad
Fermentación controlada (24–36h)
Lavado y segunda clasificación en canales
Remojo overnight en agua limpia
Secado en camas africanas (12–20 días)

Este proceso resalta la claridad, la acidez brillante y la estructura característica de los grandes cafés de Kenia.

En taza

En taza, Kamwangi AA presenta un perfil vibrante con notas de grosella negra, ruibarbo y mantequilla fundida.

La acidez es alta y fosfórica, aportando una sensación brillante y refrescante, mientras que el cuerpo es ligero y jugoso.

El final es largo, limpio y con un toque refrescante que lo hace muy adictivo.

En filter: máxima claridad, acidez brillante y perfil complejo
En espresso: perfil más concentrado, con fruta madura y dulzor definido
Con leche: se suaviza la acidez y aparecen notas más dulces

Resumen sensorial
Grosella negra
Ruibarbo
Mantequilla

Drop Coffee was founded in Stockholm, Sweden, in 2009 as a coffee bar near Mariatorget focused on serving tasty coffee. A year later, we started roasting on a 1kg roaster in the back of our shop. In 2012, we made the leap to a 25kg Diedrich roaster and moved production into a dedicated facility to begin supplying wholesale customers. In 2013, Drop Coffee became the official supplier of Kalita brewing equipment in Sweden, and we’ve been brewing together ever since.

In 2018, we relocated our roastery to Rosersberg, just north of Stockholm, where we currently operate as a certified organic roaster. Our coffee bar remains in its original location, although it has gradually expanded in size to accommodate our growing customer base.

Today, Joanna Alm and Stephen Leighton are co-owners of Drop Coffee and run the company with help from a small but mighty team of skilled roasters and baristas. Joanna is a three-time Swedish Coffee Roasting Champion who has repeatedly ranked among the top three roasters in the world. She also authored the book Manifest För Bättre Kaffe (Manifest for Better Coffee).

RAW COFFEE & SUSTAINABILITY

It all begins with the coffee growers. This is why we only purchase fully transparent coffee from single farms and cooperatives that we’ve personally visited. With help of a sustainability attorney, we have created detailed internal criteria to guide us through the entire buying process and ensure fair practices for all involved. We primarily focus on the origin countries of Bolivia, Costa Rica, Nicaragua, Honduras, Guatemala, El Salvador, Ethiopia and Kenya, as we find their quality standards to be most aligned with ours.

At home in Sweden, Drop Coffee is a proud member of the national trade union HRF. Our roasting facility is certified organic and almost all of the ingredients we use in our café are locally produced on a small scale and are organic whenever possible.

In 2021, we published our first annual sustainability report, something we’re very proud of and intend to continue doing yearly to help keep us and those we work with accountable.

Our ideal cup is clean and bright, with the varietal’s origin and personality at front and centre. To achieve this, we stick to a light to medium roast profile, tailored to bring forth as much of the bean’s natural acidity and sweetness as possible. Some coffees will inherently taste acidic and juicy, while others will feel more creamy and chocolatey. Regardless, we always roast for utmost clarity, consistency and maximum flavour, making all our coffees equally exceptional for every brewing method.

RECOGNITION

Part of our work is to attend coffee competitions, where we get to put our knowledge and skills to the test in real time. Joanna has represented Drop at the World Coffee Roasting Championship on multiple occasions and members of our team have also won several titles including:

Silver & Bronze in World Coffee Roasting Championships
4x Winner of Swedish Roaster Championship
3x Winner of Swedish Barista Championship
2x Winner of Swedish Latte Art Championship
2x Winner of Swedish Brewers Championship
2x Winner White Guide Coffee Bar of the Year
Most Notable Roaster - Sprudge