Kenya Rinjagi: Sample Coffee Brew Crew

Kenya
Rinjagi

Flavours of cranberry, stewed peach, sherbert
Body Acidity

Best as black espresso/filter

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.

coffeetransparency.com data

Producer: Rianjagi Farmers Cooperative
Country: Kenya
Region: Embu
Altitude: 1605-1625m above sea level
Varietals: SL28, SL34, Ruiru 11, Batian, and K7
Process: Washed
Harvested: December 2018
Body: Medium
Acidity: Bright
Roast style: Omniroast

What makes up Kenya Rinjagi?

Varietals

Batian varietal

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

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 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.