This coffee gets its name from Kamwangi Coffee Factory, established in 1983, which cultivates the iconic Kenyan coffee varieties SL28, SL34, Batian, and Ruiru 11 varieties. Farmers hand-sort cherries, which are then pulped, fermented for 24-36 hours, washed with Nyamindi River water, and sun-dried for 12-20 days on African drying beds. These long soak times and raised beds are often cited as key factors in Kenyan coffee quality and clarity of flavor.

Located near Mount Kenya National Park, Kamwangi benefits from the cool, glacier-fed rivers, providing ideal conditions for coffee cultivation. Ngariama's small farms are protected from wildlife by strategic fencing, with the Kikuyu people respecting environmental conservation laws. Despite strong traditions, economic challenges lead many young people to migrate to cities, leaving their parents to manage the farms alone.