Kenya
Kiangoi Aa

Washed process SL28, SL34, K7, Ruiru 11

Flavour: crisp red fruit, raspberry

Body: Acidity:

Roast: omni (filter + espresso)

All our coffees tell a story. We’ll add more details for Kenya Kiangoi Aa soon. Got questions? Get in touch.

Sourcing and ingredients

100% SL28, SL34, K7, and Ruiru 11 coffee beans, roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Rung'eto Farmers Cooperative Society
Country: Kenya
Region: Kirinyaga
Altitude: 1600 - 1800m above sea level
Varietals: SL28, SL34, K7, and Ruiru 11
Process: washed
Body: Medium
Acidity: Bright
Tasting notes: Crisp red fruit, raspberry
Roast style: Omni (filter + espresso)

Varietals

Ruiru 11 varietal

Released in 1985, Ruiru 11 is a disease resistant varietal developed in Kenya

SL28 varietal

SL28 was developed in 1931 by Scott Laboratories to suit the growing conditions in Kenya. The varietal is known for its exceptional cup quality

SL34 varietal

Developed by Scott Laboratories in Kenya, the SL34 varietal was designed to be high yielding with good cup quality.

The location

Coffee from Kenya

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.

The Kirinyaga region of Kenya

This region is located east of Nyeri, and has similarly rich volcanic soils and a high percentage of smallholder producers.

Farm processes

Washed process

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.

5 brew notes from subscribers

Kenya Kiangoi Aa

Courtney’s Aeropress

Dropped the temp and up-dosed, and copped a whole nose of red berries and delicious sweetness. Delicious in the cup

15g
250ml
70s

Full brew note

Kenya Kiangoi Aa

Jason’s Kalita Wave

Not as good as it was tasting on the Hong Kong and Phuket trip (maybe travelling around the world makes it taste different) - but still good in the cup. The berry sweetness seems to have disappeared, but the acidity is still present enough to make it a crisp finish. Brew temp: 88ºC