Kenya Kiangoi 250g Whole Bean

Light roasted coffee tastes best at 10-28 days

  • Kirinyaga
  • Rung’Eto F.C.S.
  • SL 28, SL 34, Batian
  • 1,650 - 1,800 MASL
  • Washed

Tasting Note: Apricot, panela , star fruit


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 southern 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.


Recommended Recipes

Espresso : 20g : 60g 21-23 seconds, 94°C (1:3 ratio)

V60 :  15g : 250g 3  pulses, 2:30-2:45 minutes, 96-98°C (1:16.5 ratio)

Batch Brew : 1:16 ratio, 94-96°C


Roast every Monday.
Ready for shipping every Wednesday.


**RD = Roast Date

Kenya Kiangoi