Kenya
Kianyangi
2018

Washed process SL28, SL34, Ruiru 11

Flavour: finger lime, blackcurrant, raspberry

Body: Acidity:

We’re back in Kenya to bring you a delicious coffee from Kianyangi, a washing station which has previously won the Dorman Quality Competition for the Embu district.

The Kianyangi washing station (or ‘factory’ as they’re known in Kenya) is owned by the Murue Farmers Cooperative Society. The co-op is made up of around 750 farmers, with each growing around 130 trees on their farm.

Kianyangi washing station is located in Kavutiri, near the city of Embu in the Eastern Province of Kenya. The region borders the iconic Mount Kenya and Kamithumo river, which is the primary water source for coffee processing at the factory.

The main harvest for Kianyangi is from November to March. The farms sit at an average altitude of 1,800m above sea level, and their rich volcanic soil and ideal conditions to produce exceptional coffee. Most of their trees are SL28 and SL34 varietal; and around 10% is Ruiru 11.

Photo: Melbourne Coffee Merchants

Processing coffee at Kianyangi

After picking, ripe coffee cherry is brought to the washing station by smallholder farmers before it’s processed to remove the skin and pulp: what’s known as wet processing.

Five soaking pits have been established for wastewater management, and any waste water is also recirculated.

The factory uses a disc pulper with three separate discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean.

After pulping, the coffee is fermented overnight to break down the sugars, after which the cherry is cleaned and soaked for a further 24 hours. This process increases the proteins and amino acids, increasing the complexity of the acidity and clarity in the cup.

Photo: Melbourne Coffee Merchants

The coffee is then spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7–15 days in total.

Improving quality

Like Kiamabara who we’ve previously featured, Kianyangi currently receives assistance from Coffee Management Services (CMS), who have been on the ground directly helping producers improve their farm’s productivity and quality through training and education programs.

In addition farmer members can get access to financing through free advances on payments before the season starts. The objective of the service is to establish a transparent and trust-based relationship with the smallholder farmers, helping to support sustained industry growth. Doing this helps drive continued improvements in quality which will earn the farmers a premium over lower quality crops.

Sourcing and ingredients

100% SL28, SL34, and Ruiru 11 coffee beans, provided by Melbourne Coffee Merchants and 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: Murue Farmers Cooperative Society
Country: Kenya
Region: Kavutiri County, Eastern Province
Altitude: 1800m above sea level
Varietals: SL28, SL34, and Ruiru 11
Process: washed
Harvested: December 2015
Body: Medium
Acidity: Vibrant
Tasting notes: Finger lime, blackcurrant, 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.

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.