Our first Kenyan after a 2-month hiatus, Kiangai has made us fall in love with the country all over again. Kenyan coffees are really unlike any other, with their unparalleled juiciness, and huge complexity. Kiangai is produced by the Kibirigwi Farmers Coop Society, and the resulting lot is an absolutely knockout coffee.
With notes of rich blood orange, soft brown sugar and complex cocoa, it's the best Kenyan we've tasted in a long time. Not only does the coffee taste great, but back at Kibirigwi, investments in agronomy and processing mean that there's bound to be more great crops for years to come.
The Coop also produce over 200,000 seedlings to be distribute amongst members every year free of charge to promote crop regeneration as well as distribute manure to promote organic fertilisation techniques. All the fermentation tanks as well as the washing channels have been tiled to improved the overall quality of the coffees and the cleaning and maintenance of the facilities.
|ALTITUDE||1,700 - 1,800 MASL|
|VARIETAL||SL28 & SL34|
|NOTES||Blood Orange, Brown Sugar, Cocoa|
Notes from the team:
We take our Kenyan coffees to a lower end temperature than our other coffees, to really try and coax out the acidity. Having said that, they are also well developed, to avoid any grassy, vegetal notes. They’re quite a tricky one to get to behave in the roaster!
We always think of Kenyan coffees as having a quality a bit like lemon curd - they’re bright and a little bit tangy, but they have a really pleasant body underpinning them which totally ties it all together.