Vibrant. Juicy. Complex. Kenya Kiangai Espresso is a celebration of the high-altitude terroir of Kenya’s renowned coffee-growing highlands. Produced by the dedicated smallholder farmers of the Kibirigwi Farmers Cooperative Society (FCS), this lot represents a tradition of quality dating back to the 1960s. From River to Roast The Kiangai mill sits just 50 meters from the Kibirigwi River, which provides the fresh water essential for its classic washed processing. To ensure the highest quality: Selective Harvesting : Only the ripest cherries are hand-sorted and floated. Fermentation : Cherries are pulped and fermented overnight to develop clarity. Precision Drying : The beans are dried for 8 to 14 days on raised tables, preserving the coffee’s bright, fruity character through consistent moisture reduction. Sustainability & Community The Kibirigwi FCS isn't just a cooperative; it’s an engine for environmental stewardship. With an in-house agronomist and an annual production of over 200,000 seedlings, the society supports nearly 950 smallholder farmers in sustainable practices and soil health improvement. Tasting : A bright cup with notes of orange, peach, nectarine, black currant, honey, black tea and floral. A juicy and full body with peach acidity. Black tea and lemon in the finish. Perfect For: Espresso enthusiasts who love a complex, fruit-forward shot, or those looking for a bright, tea-like clarity in their milk-based drinks. Origin Kenya Region Kiangai Producer Kibirigwi Farmers Cooperative Society (FCS). Varietal SL 28, SL 34, Batian, Ruiru 11 Altitude 1600-1800m Proc. Method Fully Washed (River water) Roast Level Medium Brew Guide Dose: 22.5g Yield: 40ml Time: 28-32secs
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