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Kiangoi

£14.00

£52.00

Kiangoi is a washing station located in Kirinyaga county, on the southern slopes of Mount Kenya. It is part of the Rungeto Cooperative Society, that also manages the nearby Kii and Karimikui factories.

Kiangoi was established in the 1960s to serve the neighbouring Kiangoro and Karinga villages, and has established a reputation for producing some of Kenya’s most consistently high-quality, complex and flavour-dense coffees.

It’s bright and crisp, with soft florals, and notes of redcurrant, lemon curd and rooibos.

Delivery Details

Orders received by 9am Monday / Thursday will be dispatched by Wednesday / Friday with Royal Mail Tracked 24 (or with DPD if over 2kg). Tracking information will be sent to the email and mobile provided at checkout on dispatch.

Our Packaging

Our 250g and 1kg bags are made from 83% post-consumer recycled material and are fully recyclable, including the valve and zipper.

Please put the entire bag in soft plastic recycling (LDPE - Plastic #4) along with plastic bags, bread wrappers and any other plastic film.

If you don't have your own kerbside LDPE recycling collection, you can find your nearest LDPE recycling point here.

Bright and crisp, with soft florals, and notes of redcurrant, lemon curd and rooibos.

Origin

Githure, Kirinyaga
Country

Kenya
Altitude

1,600-1,800 MASL
Process

Washed
Variety

SL34, SL28, K7, Ruiri 11
Notes

Redcurrant, Lemon Curd, Rooibos

Origin Story

We bought this coffee from Nordic Approach, a coffee importer based in Norway that has a reputation for importing some of the best Kenyan and Ethiopian coffees around. Tom travelled to their Spring Cupping in Oslo last year in the hope of securing some of the season’s best lots, and we couldn’t be happier with his selections.

Kiangoi receives cherry from around 1,150 smallholdings in the surrounding area. On delivery it is pulped, and graded into three densities. Grades 1 and 2 are considered higher quality, and are dry-fermented separately from the Grade 3 for 18-36 hours in concrete tanks under shade. The coffee is then washed, and further graded by density in washing channels, before being sun-dried on raised beds for 12 to 20 days. At the dry mill the coffee is then sorted again by size, this lot representing the AB separation of beans larger than 6.8mm in diameter.

Tom selected this lot, and another three coffees from a blind cupping of about 20 coffees from all over Kenya. By happy accident, from a blind cupping of around 20 Kenyan coffees, all the coffees we selected were from washing stations operated by Rungeto - Kiangoi, Karimikui and Kii.It’s been a pleasure sharing these coffees with you over the past few months, and we look forward to returning to Rungeto for the imminent new harvest.

New African Coffees

This season, we welcome a selection of Ethiopian and Kenyan coffees into the roastery from Nordic Approach. This marks the start of a new chapter in our sourcing programme for these two special origins.

Learn More