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Kenya AA Kiangoi 250gr

17,50 €

Out of stock

Description

Coffees from this origin are quite unique and distinctive, and nothing else tastes “like a Kenya”. Some of the flavours you will find on the cupping table are blackberry, black currant, grapes and intense florals. Besides the common notes, you will also find red berries, plums, stone fruit, hoppy florals, and citrus fruits. We have seen a broader range of flavours in lesser-known growing areas and also due to innovative implementations in the pre and post-harvest.

The Kiangoi Factory (wet mill) is one out of three wet mills of the Rungeto Cooperative Society in Kirinyaga in Central Kenya.The factory is Fairtrade certified
The factories in this society were recognised after liquidation of the famous Ngiriama co-operative society at which point the Kiangoi, Karimikui, and Kii joined to form the Rungeto Farmers Cooperative Society.
The farmers under the Rungeto Cooperative in Kirinyaga are located on the slopes of Mount Kenya and, together with the neighbouring region Nyeri, is a region known for its intense, complex, and flavour-dense coffees.

Features
Region: Kirinyaga
Altitude: 1800 masl
Variety: SL 28, Sl34, Ruiru 11, Batian
Process: Fully washed
Profile: Floral and juicy. Cherry-like acidity, with sweet white flowers
Cupping score: 89,00

Kenya coffee facts

Population (2006): 34.7 million People
Coffee Production: 880,000 bags (60 kg)
Country bag capacity: 132 pounds – 60 kg
Domestic Consumption: 50,000 bags
Coffee Export: 850,000 bags
Cultivated Area: 127,000 Hectares (314,000 acres)
Harvests: 2 per year
– Main crop October to December
– Fly crop June to August
Arabica Introduced: Introduced from Ethiopia via Yemen at the end of the 19th century, by the Fathers of the Holy Spirit Congregation. Bourbon varietal introduced from Reunion in 1901 by missionaries. Kent varietal introduced early 20th century from the Indies.

Specialty Coffee Regions: North and northeast of Nairobi; high plateaus surrounding Mt. Kenya. Soil is volcanic.

Grades: AA Plus, AA, peaberry

Farms: About 350,000 farms with an average of 0.2 hectares (about 1/2 acre). 8 major preparation cooperatives.

Botanical Varietals: Bourbon, Kent, various hybrids (SL-28, SL-34, Riuru 11), Blue Mountain (from Jamaica).

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