Kenya Kiangoi

14,50 55,00  inc. VAT

Juicy with complex fruit acidity. Notes of great red currant, rosehip, rhubarb, blackberry, dried apricot, soft white floral.

Cupping profile: red currant, rhubarb, blackberry, apricot

Kiangoi Rungeto FCS

The Kiangoi Factory (wet mill) is one out of three wet mills of the Rungeto Cooperative Society in Kirinyaga in Central Kenya. We have been buying coffee from the Rungeto Farmers Cooperative since 2016. The factory is Fairtrade certified. The factories in this society were recognised after liquidation of the famous Ngiriama co-operative society at which point the Kiangoi, Karimikui, and Kii joined to form the Rungeto Farmers Cooperative Society. The farmers under the Rungeto Cooperative in Kirinyaga are located on the slopes of Mount Kenya and, together with the neighbouring region Nyeri, is a region known for its intense, complex, and flavour-dense coffees.

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The process

Pulping: A 3-Disc Agaarde pulping machine removes the skin and pulp. The coffees are graded by density into three grades by the pulper. Grade 1 and 2 go separately to fermentation. Grade 3 is considered low grade.

Fermentation: The coffee is dry fermented for 18-36 hours in concrete tanks under a roof that provides shade for better temperature control during fermentation.

Washing/Grading: After fermentation the coffees are washed and again graded by density in washing channels. They are sometimes soaked in clean water overnight.

Drying: Sun-dried 12 to 20 days on African drying beds. Time depends on weather conditions. Coffees are covered under plastic during midday and at night.

In this area the flowering period is usually between February and March, following this the trees will be ready for harvest from October to December.

Soil: Mainly Nitisol, a red volcanic soil. Nitisol soil is developed from volcanic rocks and is usually found in highlands and on steep volcanic slopes. It generally has better chemical and physical properties than other tropical soils.

About this coffee

Cupping score: 88.50

Processing station: Kiangoi factory
Producer: Rungeto coop
Region: Kirinyaga
Altitude: 1600 – 1800 MASL
Variety: 90% SL34, SL28 + 10% RUIRU11
Processing: washed

Variety

SL28 – SL28 was bred by Scott Laboratories in 1931 from Tanganyika D.R. It has become very popular throughout Kenya and is recognised as a variety of exceptional cup quality. It has wide leaves with coppery tips, and the beans are wide.

SL34 – SL 34 is a mutation of French Mission, originating from the plantation of Loresho in Kabete. SL34 has wide leaves with bronzy tips. It is widely grown throughout Kenya. SL34 is valued for its high productivity in different climate conditions and great height ranges. It is also claimed to be resistant towards drought and strong rainfall.

Kenyan washed process

Kenyan coffees are first de-pulped to remove the fruit from around the bean, then are fermented and washed—sometimes in more than one cycle of both—and soaked in water. The beans are then dried and rested on specially built raised beds.

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Weight
N/A
Roast Style

espresso, filter

Weight

250g, 1000g

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