The Kiangoi factory is located in the Kirinyaga growing region and serves about 1,150 small producers who grow more than 800 tons of cherry per year in rich volcanic soil. The coffee at Kiangoi is dry-fermented, fully washed in clean river water, then skin-dried in the shade for up to 24 hours before being dried in the sun on raised beds for another ten days.

Kiangoi is managed by the Rungeto Farmers’ Cooperative Society which opened for coffee processing in 1977 and was formed by the Kiangoi, Karimikui and Kii factories from Kirinyaga. The mills in this society were recognized after liquidation of the famous Ngiriama Cooperative Society.

This lot is comprised of the famed SL-28 and SL-34 cultivars—Bourbon hybrids originally developed by Scott Labs in the 1930’s and is grown at an elevation of 1,700 -1,800 meters above sea level.

This sweet, bright offering is an amazing example of why we love Kenyan coffees. The cup is complex, bright and dynamic with juicy notes of green grape, blackberry and meyer lemon.

Location:  Kirinyaga region, Kenya
Producer: Rugento Farmers' Cooperative Society
Varietal: SL-28 & SL-34 (AA)
Process: Fully washed
Altitude: 1,700 - 1,800 m.