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Kenya Kirinyaga Kiangoi Peaberry

The cup is so sweet and fruited with aspects of plum, golden raisin, fig, and sweet citrus (in both flavor and acidity). Darker roasts have muscat grape and more developed sugars like demurara and caramel. There's a nice bittering flavor of citrus zest in the finish and with a defined note of whole clove that lingers. This lot from Kangoi has so much complexity all the way through the entire profile and brews oh so well. And with a nectar-like body, this will make for a very interesting single-origin espresso. City to FC+.
Out of stock
90.4
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date May 31 2013
Lot size 20bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail SL-28
Grade Peaberry
Appearance .2 d/300gr, PB screen
Roast Recommendations City to Full City+. This works through a wide range of roasts.
Weight 1 LB
Recommended for Espresso Yes
Kiangoi is a "factory," a coffee mill in Kenya terminology, from the Kirinyaga growing district. It is a cooperative coffee, one of the processing stations of the Rung'eto Farmers Cooperative Society. While we like estate coffees, oftentimes the qualities from cooperatives is superior. In a coop, each member is tending to only 200-500 trees on less than a hectare, as opposed to a huge estate that uses agribusiness growing methods. I think it shows in the cup too. Unfortunately, I haven't been able to visit Kiangoi, as it is the second time we have offered this specific coop coffee. I usually head in the direction of Nyeri to visit coops we have worked with more extensively, and Kirinyaga is the opposite way, to the East and away from the Aberdare zone. But we have had so many nice Kirinyaga lots lined up for 2010, I think I must spend more time there! The pictures with this review are SL-28 cultivar, the predominate type in Kirinyaga, which is a Bourbon hybrid from the 1930s developed by Scot Labs, and absolutely the best Kenya cultivar for cup quality. This is a nicely prepared Peaberry lot, as we have seen many mixed with quite a lot of flatbean (not that it matters if the cup is good!)
Aromatically, this coffee has a straight-forward fruitiness that is both clean and with a floral aspect as well. There's jasmine flower, white peach, and nectarine in the dry ground of light roasts. Darker roasts also have stone fruits, and they develop blackberry and blueberry notes along with honey and complex spices. Hot water brings up the smell of stewed fruits in the steam. There's a syrupy sweetness found in the crust with a hint of floral tea. Breaking the crust finds lots of dark sugars and maple beneath the wet grounds. The cup is so sweet and fruited with aspects of plum, golden raisin, fig, and sweet citrus (in both flavor and acidity). Darker roasts have muscat grape and more developed sugars like demurara and caramel. There's a nice bittering flavor of citrus zest in the finish and with a defined note of whole clove that lingers. This lot from Kangoi has so much complexity all the way through the entire profile and brews oh so well. And with a nectar-like body, this will make for a very interesting single-origin espresso.