SEY COFFEE
SEY - Kamwangi | Kenya - Washed - Field Blend
SEY - Kamwangi | Kenya - Washed - Field Blend
Origin: Kenya
Tasting Notes: Cranberry, Raspberry, Rose Hips
Process: Hand-picked at peak ripeness. Hand-sorted for ripeness and uniformity. Floated to further remove defects and de-pulped on the day of harvest. Dry-fermented for 24–36 hours under shade. Washed and graded by density in washing channels. Dried on raised beds until moisture content reaches 10%.
Varieties: Field Blend
Region: Kirinyaga County
Elevation: 1800 masl
Harvest: December 2025
Recommended Brew: Filter
Roast Date:
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SEY COFFEE is located in Brooklyn, United States
From SEY
We have been working with the Kamwangi site for a number of years now, and it continues to produce some of the highest-quality coffees in all of Kenya. In the cup we find cranberry, raspberry, and rose hips.
ABOUT KAMWANGI
Kamwangi is one of two factories run by the New Ngariama Farmers Cooperative Society in Kirinyaga, located in the northeast corner of the county on the southern slope of Mt. Kenya. Most producers here deliver SL28 and SL34, though as with most Kenyan cooperative coffees, there is also a small proportion of Ruiru 11 and Batian. Kamwangi consistently produces some of the highest quality coffee in Kenya, and we look forward to tasting their coffees every year.
ABOUT SL28, SL34, RUIRU 11, AND BATIAN
“SL” is in reference to single tree selections made by Scott Agricultural Laboratories in 1935-1939. SL34 has a Typica-like genetic background selected from a single tree on the Loresho Estate in Kabete, Kenya. SL28 is of the Bourbon genetic group, and was selected for its drought resistance as well as its extremely high cup quality. SL28 is one of the most well-known and well-regarded varieties in Africa. It has consequently spread from Kenya to other parts of Africa as well as Central and South America. Both varieties are non-hybrid, and very susceptible to disease.
Ruiru 11 is a Catimor hybrid that owes its existence to a coffee berry disease epidemic in 1968 that lead to the loss of 50% of Kenya’s production. The crisis sparked action. In the 1970s, the coffee research station at Ruiru—which gives Ruiru 11 its name—began an intensive breeding program of varieties that are immune to coffee berry disease, ultimately leading to the release of Ruiru 11 in 1985.
Batian is resistant to both leaf rust and coffee berry disease. It was created via single-tree selections from fifth filial (F5) generations from the male parent of some Ruiru 11 progenies. Batian is a composite variety, mixing three different pure line varieties. The varieties involved in the original crosses are: SL28, SL34, Rume Sudan, N39, K7, SL4 and the Timor Hybrid.
