Iria‑Ini Kiamwangi

This coffee is processed using the Kenyan Double Fermentation Washed method, a meticulous variation of the traditional washed process designed to enhance clarity and complexity in the cup.

After selective handpicking and flotation sorting, ripe cherries are pulped the same day of harvest. The coffee then undergoes an initial 36h dry fermentation, followed by an intermediate wash and a second fermentation in clean water, which further refines cleanliness and flavor definition.

Once fermentation is complete, the parchment is thoroughly washed in channels and may undergo a soaking stage in clean water to stabilize the coffee.

The coffee is then dried slowly on raised African beds for 14 to 21 days, with frequent turning and protective covering during peak sun and nighttime hours to ensure even and controlled drying.

Iria‑Ini means “place of milk” in the local language, a name that speaks to the region’s fertility and agricultural abundance.

The Iria‑Ini Kiamwangi Washed lot comes from the Kiamwangi Factory, one of three washing stations operated by the Iria‑Ini Farmers’ Cooperative Society (FCS) in Mathira Constituency, Nyeri County, Kenya. The factory serves hundreds of smallholder farmers, some with as few as 100 coffee trees, who deliver their cherries on foot, or motorcycle (boda boda).

Kiamwangi Factory is one of the cooperative washing stations supported by Kamavindi Coffee Lab. Kamavindi works with Iria‑Ini FCS to train producers on processing and post harvest practices, helping them access direct international markets.

They began working with Kamavindi in 2026, drawn by their commitment to transparency, quality, and community education, and we are excited to keep bringing their coffees.

Variety Batian, Ruiru 11, SL28, SL34
Process Double Fermentation Washed
Producer Iria‑Ini FCS
Farm Smallholder Farmers

Washing Station Kiamwangi Factory
Region Nyeri County Altitude1700 - 1900 masl

Suggested for Filter / Espresso