Elevation: 1600-1800 masl.
Arabica Varietals: SL 28, SL 34, Batian, Ruiru 11
Farms: Small landholders
Producer: Rung’Eto F.C.S Cooperative
In the cup: Apricot and brown sugar aroma. Bright and sparkly acidity, apricot and stone fruit profile.
Rounded and coating mouthfeel, excellent structure.
Kiangoi is located in the Kirinyaga county and is part of the Rung’Eto F.C.S. It receives coffee from 1,400 members who produce 1,200 bags a year on average.
The region’s soil is mostly clay loam and is situated on the sourthern side of Mount Kenya. The flowering happens between February and April and the harvest takes place between October and January.
The cherries are hand-sorted before pulping. The resulting parchment coffee is then fermented overnight in tanks in order to break down the remaining mucilage. After fermentation, the parchment is then washed and graded into P1, P2, P3 and P lights.
The last stage is the drying, done on African raised beds, which takes between 9 and 15 days.
In its pursuit of quality, every year the Rung’Eto F.C.S. implements new quality protocols and invests in infrastructures. In 2020 they laid tiles on all the washing channels and fermentation tanks to improve cleanliness. The water used in the processing is now being reused. They also started using longer lasting metal to build drying tables which result in lower maintenance costs.
(Info courtesy of Inter-American Coffee)