We find flavours of crisp red fruit, raspberry
Body
Acidity
Roasted omni for filter and espresso
All our coffees tell a story. We’ll add more details for Kenya Kiangoi Aa soon. Got questions? Get in touch.
 
Resting beans inside the sealed bag helps develop peak flavours and acidity
Learn how long and why you should wait in our brewing window recommendations.
Try our step-by-step recipes and videos
Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new one—and if you have any questions, ask us anytime at [email protected].
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Producer
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Rung'eto Farmers Cooperative Society
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Country
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Kenya
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Region
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Kirinyaga
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Altitude
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1600 - 1800m above sea level
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Varietals
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SL28,
SL34,
K7,
and
Ruiru 11
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Process
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Washed
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Body
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Medium
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Acidity
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Bright
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Tasting notes
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Crisp red fruit, raspberry
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Roast style
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Omniroast
Varietals
Released in 1985, Ruiru 11 is a disease resistant varietal developed in Kenya
SL28 was developed in 1931 by Scott Laboratories to suit the growing conditions in Kenya. The varietal is known for its exceptional cup quality
Developed by Scott Laboratories in Kenya, the SL34 varietal was designed to be high yielding with good cup quality.
The location
Alongside Ethiopia and Colombia, Kenya is one of the origins we get most excited about at the roastery. It exports some of the most vibrant, bright, and unique coffees in the world.
This region is located east of Nyeri, and has similarly rich volcanic soils and a high percentage of smallholder producers.
Farm processes
Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.
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