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Kenya Kiangoi AB - roasted 7/24

Kenya Kiangoi AB - roasted 7/24

Light Roast

Our first Kenya release of the year! Kiangoi AB is bright and fresh tasting with bursts of currant, grapefruit, and lime. These flavors come from many factors – the immaculate washed processing, the cooler climate in this region, the soil, and the SL 28 and SL 34 varieties that predominantly make up this lot. This region is cooled by glacier streams that come from Mount Kenya, a nearby snow-capped extinct volcano, providing ideal weather for cultivating specialty coffee.

  • We taste: Currant, Grapefruit, Lime
  • Producer(s): Kiangoi Factory, 950 smallholder farmers
  • Region: Kirinyaga
  • Elevation: 1,600 masl 
  • Variety: SL 28, SL 34 and about 1% Ruiru 11
  • Process: Washed, 8 hours in fermentation tanks, dried on raised beds for 7-15 days
$17.50 USD
$20.00 USD $17.50 USD
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The Story Behind the Coffee

Kirinyaga County is located south of Mount Kenya, an extinct volcano and the second highest snow-capped peak in Africa (5,199 masl), after Kilimanjaro. The presence of this snowy mountain in Kirinyaga (the name of which actually means “White Mountain” in the native Kikuyu language) plays a fundamental role for the population and coffee of the surrounding areas. Its glaciers form numerous rivers, the waters of which are the main source of water for coffee processing. These glacier-fed rivers also help cool the surrounding areas, giving the farms in the county an annual temperature between 55 and 77 F, privileged temperatures compared to other coffee-growing areas in Africa.

After harvest, ripe coffee cherries arrive at the factory. There, it undergoes processing to remove the skin and pulp. Wastewater is discarded in soaking pits, then recirculated for conservation. After pulping, the coffee is fermented in tanks overnight to break down the sugars. Then it’s cleaned, soaked, and spread out on the raised drying beds. 

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