Kenya

Rinjagi

Washed process SL28, SL34, Ruiru 11, Batian, K7
Flavour: cranberry, stewed peach, sherbert
Body:     Acidity:

Rianjagi factory is owned and operated by the Rianjagi Farmers Cooperative Society, which was built in 1950.

It’s now made up of just over 1,500 member farmers, and the cooperative is managed by a board of five elected representatives, one for each of the electoral zones in the area. The co-op also has a permanent staff of eight who are overseen by a secretary-manager.

Coffee is delivered by local farmers the day that it’s picked, and is sorted for quality at the mill before being depulped and processed. After de-pulping, the coffee is fermented overnight and washed with fresh river water, then placed on drying tables.

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Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.


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Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.


Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.


Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

  • Dose: 20g ground coffee
  • Yield: 60g espresso
  • Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.


Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

  • Bags: ABA-certified home compostable (AS 5810-2010)
  • Labels: recyclable
  • Valves (only on +250g bags): general waste
  • Box and tape (online orders): recyclable

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Our packaging

Producer

Rianjagi Farmers Cooperative

Country

Kenya

Region

Embu

Altitude

1605-1625m above sea level

Varieties

SL28, SL34, Ruiru 11, Batian, and K7

Process

washed

Harvested

December 2018

Importer

Cafe Imports

Body

Medium

Acidity

Bright

Tasting notes

Cranberry, stewed peach, sherbert

Roast style

Omni (filter + espresso)

Map showing location of Kenya Rinjagi

Varieties

Batian variety

Batian is the latest variety to be developed in Kenya, it is named after the peak of Mount Kenya

Ruiru 11 variety

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

SL28 variety

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 variety

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 Embu region of Kenya

Named after the town of Embu, also near Mount Kenya and its fertile growing conditions

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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