Kenya from the Kirinyaga region offers precisely what makes Kenyan coffee unique – sparkling fruitiness, purity, and juiciness. The flavor blends blood orange, plum, and blackcurrant, supported by the delicate aroma of hibiscus and black tea. The cup has a bright acidity and gradually opens up to a sweeter, slightly syrupy structure that adds a beautiful balance to the fresh fruit. This AA lot is an example of the classic character of Kirinyaga – distinctive, elegant, and full of juicy sweetness.
The coffee comes from the Kiangoi processing station, operated by the Rung'eto Farmer Cooperative Society. Small farmers in the area grow SL28 and SL34 varieties at altitudes of around 1,600 meters above sea level, where slow ripening and the development of rich fruit tones thrive. The cherries are picked by hand and carefully sorted immediately upon delivery to ensure that only perfectly ripe fruits are processed. The cooperative is investing in modernizing its processing methods—newly installed linings in the water channels help protect the quality of the water and the coffee itself, and the used water is filtered and returned to local streams, promoting the sustainability of the entire process.
Processing is carried out using a washed method, which perfectly highlights the bright fruity tones typical of Kenya. The cherries are first hulled and fermented for 16-24 hours, depending on the temperature. They are then washed with clean water and soaked for another 12 hours, which deepens the purity of the flavor profile. This is followed by drying on raised beds, which takes approximately 14 days. The beans are regularly raked to ensure even drying, and during the hottest part of the day and at night, they are covered so that the coffee dries slowly and without fluctuations. It is this care that gives Kiangoi its typical purity, juiciness, and precise, layered character.