KIANGOI AA

Kirinyaga is known for some of the best terroir in Kenya. Here, producers nurture coffee on small farms, before they deliver freshly harvested cherries to the local washing station. The Kiangoi washing station is run by the same cooperative as Kii, producing coffees that are juicy and bright.

The Cup
With notes of blood orange, plum, and blackcurrant, Kiangoi has the Kirinyaga character all over. Expect delicious clarity, supported by the fragrance of hibiscus and black tea. As it cools, the sweetness is a touch syrupy, bringing great balance to the bright fruit.

About the Farm
Like Kii, the Kiangoi Factory is owned and operated by Rung’eto Farmer Cooperative Society (FCS). Farmers delivering to the station cultivate coffee at 1,600 to 1,700 meters above sea level. They grow SL28, SL34 and Ruiru 11 varieties and deliver ripe, red cherry to the station.  

The Process
Once the coffee cherries have been accepted by the Cherry Clerk, they are pulped and fermented for approximately 16-24 hours, depending on ambient temperature at the time. Following fermentation, the coffee is washed in clean water from the Kii River and soaked for 12 hours. Newly installed tiles in the washing channels help preserve coffee and water quality, and all water used in processing is cleaned by filtering in earthen pits before being reintroduced to local waterways.

After washing and grading, the beans are laid to dry on raised beds. Workers rake the beds frequently to ensure even drying, covering the beds during the hottest time of day and at night, to shelter parchment from moisture. It takes approximately 14 days for the beans to dry.