Variety: SL-28 & SL-34

Region: Kirinyaga, Kenya

Elevation: 1,600 MASL

Process: Fully Washed

Harvest: December 2025

Notes: Tropical, Citrus, Cherry Blossom.

Kiangoi is our final coffee of the season. This coffee has an expressive aroma and bright structure. Atypical of other Kirinyagan coffess, this is a well balanced cup between the sweetness & acidity, leaving room for you to enjoy the juicy and round mouthfeel. This is a great exhibit of SL-28 & SL34 melon, tropical, juicy-citrus like character. In the cup we get a floral and fruity aroma, there is a series of sweet and gently-bright fruits like meyer lemon, starfruit, & passionfruit. As this cup cools, we experience a delightful levity in the profile. There are clean notations of long floral phrases & a satisfying sugary-citrus on the finish.

Kiangoi is a relatively small group of producers. With 950 members, Kiangoi factory has high quality control standards that shine through in the end cup. The Kiangoi farms are 1-4 acres in size. The Kirinyaga region experiences a biennial production cycle with early harvest being from April to June and the late second season being from October to December. Kirinyaga Kiangoi Washing Station is located in the central part of Kirinyaga County, in the buffer zone surrounding Mount Kenya National Park. The processing plant uses water from the Nyamindi River to process the coffee. This river is also the main source of water for the population adjacent to it. The predominant population of Kirinyaga are the Kikuyu, the oldest native population in the area. Everyone in the area speaks Kikuyu.

Cherries are picked at peak ripeness. 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. The factory uses a disc pulper with 3 sets of discs to remove the skin and fruit from the inner parchment layer that protects the green coffee bean. 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. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total.