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Kenya

Kiangoi AA

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].

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

Roast style

Omniroast

Map showing location of Kenya Kiangoi AA

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.

Coffee delivery: coffee in resealable bag and farm information card

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