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

What makes up Kenya Rinjagi?
Varietals
Batian is the latest variety to be developed in Kenya, it is named after the peak of Mount Kenya
Released in 1985, Ruiru 11 is a disease resistant varietal developed in Kenya
SL28 was developed in 1931 by Scott Laboratories to suit the growing conditions in Kenya. The varietal is known for its exceptional cup quality
Developed by Scott Laboratories in Kenya, the SL34 varietal was designed to be high yielding with good cup quality.
The location
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.
Named after the town of Embu, also near Mount Kenya and its fertile growing conditions
Farm processes
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.
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