Kamwangi Coffee Factory is located in Ngariama location in the north east corner of Kirinyaga County in Kenya’s Central highlands, is home to the southern slopes and foothills of Mount Kenya. Many rivers run through the region and the soil is rich and volcanic, providing smallholders and cooperatives with the resources to grow and process some of Kenya's most fruit-forward coffees.Due to the cool temperatures at that altitude, particularly over night time, coffees tend to develop and mature more slowly, producing very dense, hard beans Which contributes to high acidity and complexity.

The coffee cherries are hand sorted for unripes and overripes by the farmers before they go into production. The pulp is removed and the coffee is fermented for 24-36 hour under close shade depending on climate temperatures. After fermentation the coffees are washed and again graded by density in washing channels. They are then taken to the drying tables where they will be sun dried on African drying beds for 12 to 20 days (this time depends on weather conditions). Coffees are covered in plastic at night to protect the beans from moisture and rains. All of the attentive care brings complex flavour, juicy notes with a lot of sweetness in the cup.