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KIANGOI AA

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KIANGOI AA

Name: KIANGOI AA - 1000g
SKU: KIANGOI AA 1000g
Availability: OutOfStock

Blood Orange. Plum.

18.00 €

Liquid error (snippets/price line 126): divided by 0% off Sold out

Incl. VAT, excl. shipping

Kirinyaga is known for some of the best terroir in Kenya and we cannot get enough of the latest harvest. Producers nurture coffee on small farms, before delivering freshly harvested cherries to the local washing station. This AA lot is full of delicious juicy sweetness - our final Kenyan release of the season.

Size 250g 1000g

Quantity

We are Roaster of the Year 2025 — by Crema Magazine

TECHNICAL DETAILS

Producer:

Kiangoi Factory

Origin:

Kirinyaga, Kenya

Altitude:

1600

Body:

Sweetness:

Acidity:

Varietal:

SL28 & SL34

Process:

Washed

SHIPPING & DELIVERY

Orders ship within 1–2 business days from our roastery in Berlin. We process all orders quickly to ensure your coffee arrives fresh.

For info on international shipping delivery times see our shipping page.

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With notes of blood orange, plum, and blackcurrant, Kiangoi has the Kirinyaga character all over. Expect delicious clarity, supported by the fragrance of hibiscus and black tea. As it cools, the sweetness is a touch syrupy, bringing great balance to the bright fruit.

Like our earlier releases this season from Kii, the 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.

After intake, cherry is pulped and fermented for approximately 16-24 hours, depending on ambient temperature at the time. Following fermentation, coffee is washed in clean water from the Kii River and soaked for 12 hours. Newly installed tiles in the washing channels help preserve coffee and water quality, and all water used in processing is also cleaned by filtering in earthen pits before being reintroduced to local waterways.

After washing and grading, 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 14 days for parchment to dry.

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KIANGOI AA

KIANGOI AA

KIANGOI AA

TECHNICAL DETAILS

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