Description
Merchant Notes: Flavours of blackberry, peach, marzipan, black tea, orange and red apple. A juicy body with berry and peach acidity. Roasted almond in the finish.
Country / region: Kenya / Kiangai
Process: Fully washed
Altitude: 1600 - 1800m
Background
Kenya Kiangai is a vibrant coffee, produced by the dedicated members of the Kibirigwi Farmers Cooperative Society (FCS). Located in Kenya’s renowned coffee-growing highlands, the cooperative is composed of around 950 smallholder farmers cultivating coffee at altitudes between 1600 and 1800 meters above sea level.
The Kiangai mill, one of eight factories operated by the Kibirigwi FCS, lies just 50 meters from the Kibirigwi River, the source of fresh water used in the washed processing method. With roots tracing back to the 1960s, the society has a long-standing tradition of quality and community. At Kiangai, only the ripest cherries are hand-sorted and floated before pulping. The coffee is then fermented overnight, thoroughly washed, and carefully graded into P1, P2, P3, P lights, and pods. Drying takes place over 8 to 14 days on raised tables to ensure even and consistent moisture reduction, preserving the coffee's bright, fruity character.
The Kibirigwi FCS is also deeply invested in environmental stewardship and farmer support. An in-house agronomist works closely with members to promote sustainable farming practices, while over 200,000 seedlings are produced annually to support ongoing replanting efforts. Organic manure is distributed to improve soil health, and modern infrastructure—such as tiled fermentation tanks and washing channels—has been introduced to enhance consistency and quality.
