Filter: Kenya Kirinyaga Kiangoi AA

This coffee comes through ort friends at Caffenation.  We usually buy Kenyas through Caffenation. This Kiangoi AA is an amazing example what great agricultural skills can result in. Also Sucafina Kenya and the Rung’eto coop makes sure the farmers get paid for their hard work. Expect great citrus notes, florals and a vanilla sugar finish. Very pleasant and balanced!

High altitudes of 1,600 to 1,700 meters above sea level help farmers grow dense, sweet cherry that, when processed with care at Kiangoi Factory, produces a clean and fruity Kenyan Fully washed coffee. Kiangoi Factory is owned and operated by Rung’eto Farmer Cooperative Society (FCS). Farmers delivering to the station cultivate coffee at 1,600 to 1,700 meters above sea level. They grow SL28, SL34 and Ruiru 11 varieties and deliver ripe, red cherry to the station. 

Smallholders selectively handpick only ripe cherry and deliver it to Kiangoi Factory. At intake, the Cherry Clerk oversees meticulous visual sorting and floating, accepting only dense, ripe cherry. Farmers receive technical agronomic support from Sucafina Kenya. They also receive soil sampling from Kahawa Bora. The soil sampling program addresses a key step in farmer profitability. Lower input costs mean lower overall production costs and higher profits. More targeted input application also translates into healthier trees and higher quality cherry.

After intake, cherry is pulped and fermented for approximately 12 to 16 hours. Following fermentation, coffee is washed in clean water and soaked for 24 hours. After soaking, parchment is laid to dry on raised beds. Workers rake parchment frequently to ensure even drying. They cover drying parchment during the hottest time of day, to maintain slow, even drying and at night, to shelter parchment from moisture. It takes approximately 10 to 14 days for parchment to dry.