The DAK roastery brings the Kenyan lot DEEP CURRANT, which impresses with its juiciness, rich body and complex flavour profile. This coffee from Kamwangi Factory is bursting with notes of blackcurrant, rhubarb and mandarin that blend beautifully in a smooth, creamy body with a long finish. Thanks to the washed processing, the purity of flavours, bright acidity and refreshing fruity nuances that are so typical of Kenyan coffees stand out in the cup. This lot is classified as AA, which means it is the largest and finest beans with high density and a distinctive flavour spectrum.
The Kamwangi Factory, which falls under the New Ngariama Cooperative Society in the Kirinyaga region of central Kenya, is behind this exceptional coffee. The cooperative brings together approximately 1800 farmers who grow mainly SL34, SL28 and Batian varieties at altitudes between 1500 and 1800 metres above sea level. Kamwangi is one of the three processing plants of the cooperative and its activities support not only the quality of production but also the economic stability of local growers. Its convenient location near Embu and ideal microclimate means that some of Kenya's best coffees are grown here, known for their rich fruitiness and balanced acidity.
The Kamwangi Factory's washed process is designed with an emphasis on precise quality control and the preservation of natural flavours. First, the hand-picked cherries are immersed in water to separate the less ripe fruit. They are then stripped of their pulp in a pulper and fermented for 24 hours to perfectly break down the residual mucilage. They are then washed thoroughly in clean mountain water and dried on raised African beds for 10 to 14 days, during which time they are turned regularly and protected from direct sunlight. The result is a bright, vibrant and juicy cup that delivers the ultimate Kenyan specialty coffee experience.