Love message from Kenya
Country
Kenya
Region
Kirinyaga
Washing station
Kiangoi Factory
Producer
Rung’eto Cooperative Society
Variety
Ruiru 11, SL-28, Batian, SL-34
Mounting height
1600–1800 M.A.S.L.
Preparation
washed
Blackcurrant, Blackberry & Maple Syrup
A complex coffee with a medium body, delivering a well-balanced sweetness and acidity.
A love message from Kenya. Sweet, juicy, with an acidity that adds depth and brings joy. Kenya at its best. Complex in the cup and immediately accessible. Coffees like this don't come around often – and when they do, we hold on to them. Our Kiangoi is a versatile coffee that works beautifully across different filter methods such as pour over or AeroPress, and is equally convincing as an espresso.
Medium coarsley ground coffee: 15g
Water: 250ml
Temperature: 96°C
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First pour: Let coffee bloom with 50ml of water for 30sec
Second pour: Fill up gently wetting the entire coffee bed until 250ml
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Total extraction time: 2min 45sec
Fine ground coffee: 18g
Extraction volume for 2 espressi: 55g
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Extraction time: 24sec
This coffee comes from Kirinyaga, Central Kenya, near the town of Embu, grown on the slopes of Mount Kenya, a region known for producing intense, complex and flavour-dense coffees. The cherries grow at altitudes between 1600 and 1800 metres above sea level, in an area otherwise known for tea cultivation. The soil consists mainly of Nitisol, a nutrient-rich volcanic soil typical of the highlands.
This coffee is processed at the Kiangoi Factory, managed by the Rung'eto Cooperative Society. Around 1150 smallholders from the surrounding area deliver their cherries to the factory, which was established back in the 1960s. The area is surrounded by native forest, protected by the local community. The Kiangoi Factory is Fairtrade certified.
The main harvest takes place between October and December. Farmers hand-sort the cherries before a pulping machine removes the skin and pulp and grades the beans by density. The coffee is then fermented for 18 to 36 hours in concrete tanks, washed, and finally sun-dried for 12 to 20 days on African drying beds.
