Kiangoi of the Rungeto Cooperative Society is the first of our new season Kenyan coffees from our amazing suppliers Nordic Approach, a coffee hunter that is renowned for sourcing some of the best coffees in the world.
Nordic Approach have the experience and reach to find exceptional lots that seem to go beyond what many others can source. This often means that they (and we) pay beyond the market rate for these coffees, but the resulting coffees are not just good, but amazing quality.
Kiangoi is absolutely everything you want a Kenyan to be: positively oozing with intense yet balanced vibrant fruity flavours, with earth-sweet notes of rhubarb or liquorice snuck in. It's rich in body, and deliciously acidic. Definitely one to try to beckon the summer.
RHUBARB / BLACKBERRY / STRAWBERRY JAM
How you can brew this coffee:
V60, Chemex, Kalita, Syphon, Cafetiere, Aeropress and Drip Machine (Moccamaster, Wilfa Classic etc).
Kiangoi is named for the wet mill that processes the coffee cherries, and is one of three wet mills of the Rungeto Cooperative Society, and is Fairtrade certified.
The producers that make up the Rungeto Cooperative Society farm on the slopes of Mount Kenya, producing coffees known for their intensity, complexity and flavour density. Over half of Kenya's coffee is grown by smallholder farmers, each with around one to two hectares of land, often growing multiple crops with fewer than 100 coffee trees in total.
The majority of Kenya's coffee is washed, and sorted collectively from various smallholder farms. After picking, cherries are transported to the wet mill for delivery and payment - a small advance at this stage, with the remainder paid once the coffee is sold. Cherries are then hand sorted, filtering out unripe and overripe fruit before processing. The cherries are then pulped, before a period of dry fermentation, followed by washing, grading and drying.
The majority varietal (90%) in this lot is SL 34, with SL 28, K7 and Ruiru 11 making up the rest.
SL varietals are synonymous with Kenyan coffee, having been cultivated there for 90 years. "SL" comes from "Scot Laboratories", the Kenyan research centre that first developed these varietals in the 1930s, and are naturally suited to the country's climate. Although trees growing this varietal are susceptible to leaf rust, coffee berry disease and nematodes, they are incredibly resilient, many surviving for decades.
Flavourwise, this varietal contributes to the coffee's excellent acidity, and fruity taste.
This coffee is grown on the slopes of Mount Kenya, which boasts rich, red volcanic soil, contributing to the high quality and excellent flavour profile of the cup.
Your coffee will be roasted within 1-16 days of purchase, with a shelf life of 6 weeks (optimum serving point of 10-36 days). We recommend letting this coffee rest for at least 12 days before using.