Kamwangi AA - Kenya {Washed}

Fact Sheet

Roaster: Drop Coffee Roasters
Origin: Kirinyaga, Kenya
Cooperative: New Ngariama Cooperative Society
Station: Kamwangi Factory
Altitude: 1600 – 1800 masl
Varietal: SL28 · SL34 · Ruiru 11
Process: Washed
Profile: Blackcurrant · Rhubarb · Butter
Format: 250 g
Harvest: 2025

Kamwangi AA is a classic Kenyan coffee taken to the highest level of precision.

Produced by the New Ngariama Cooperative Society in Kirinyaga, this coffee comes from the Kamwangi washing station, one of the most renowned in the region.

Grown between 1,600 and 1,800 meters above sea level in rich volcanic soils around Mount Kenya, this lot combines SL28, SL34, and Ruiru 11 varieties, offering an iconic profile: bright, structured, and deeply complex.

After more than a decade of collaboration with this producer, this coffee continues to stand out for its consistency and exceptional quality.

Process

Processed using the Kenyan washed method, this coffee follows an extremely meticulous protocol:

Manual selection of ripe cherries
Pulping and density sorting
Controlled fermentation (24–36h)
Washing and second sorting in channels
Overnight soaking in clean water
Drying on African beds (12–20 days)

This process highlights the clarity, bright acidity, and characteristic structure of great Kenyan coffees.

In the cup

In the cup, Kamwangi AA presents a vibrant profile with notes of blackcurrant, rhubarb, and melted butter.

The acidity is high and phosphoric, providing a bright and refreshing sensation, while the body is light and juicy.

The finish is long, clean, and with a refreshing touch that makes it very addictive.

As a filter: maximum clarity, bright acidity, and complex profile
As an espresso: more concentrated profile, with ripe fruit and defined sweetness
With milk: acidity softens, and sweeter notes appear

Sensory summary
Blackcurrant
Rhubarb
Butter

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