Kenya Rungeto Kiangoi, Washed

The coffee
Grown in the rich volcanic soils of Central Kenya, this washed AA lot from Kirinyaga sits at 1,600 to 1,700 masl. A bittersweet burst of marmalade and yuzu settles into a sweeter finish of toffee apple. It is an easy coffee to come back to, and one you will be happy to drink all week.

The farm/producers

Kiangoi CF is supplied by 1,838 smallholders, each farming gardens of under one hectare. They grow SL28, SL34 and Ruiru 11. The SL varieties were released in the 1930s and 1940s and are valued for deep roots that cope well with limited water. Ruiru 11 is a newer variety bred for disease resistance.

This is typical of Kenya, where more than 600,000 smallholders make up 99% of coffee farmers. Their farms produce nearly 70% of the country’s coffee, and they are organised into cooperative societies that each operate their own factory.

The process
Ripe cherry is handpicked and delivered to the factory, where it is sorted by eye and floated so only dense cherry is accepted. It is pulped, fermented for 12 to 16 hours, then washed and soaked for 24 hours. The parchment dries on raised beds over 10 to 14 days, raked often and covered during the heat of the day and overnight.

Why we like it
A great showcase of Kenyan coffee that works across brew methods. As espresso, it is syrupy and balanced with a lively finish. As filter, the citrus comes forward and the cup stays clean and sweet.

It is an easy coffee to come back to, and one you will be happy to drink all week.