Kenya Kiangoi

The Kiangoi Factory, managed by the Rung’eto Cooperative Society, is situated in Kirinyaga, Central Kenya, specifically in the Ngariama location of Gichugu Division near Embu town. Established in the 1960s, it occupies a 7-acre plot of land, serving the Kiangoro and Karinga Villages. The area is predominantly covered in native trees, protected by the local community. We source this gem of a Kenyan through our friends at Nordic Approach.

The number of casual staff at the factory varies depending on the crop harvest, with approximately 20 employed during peak seasons and around 3 during off-peak periods. Permanent staff handle tasks like weighing coffee, selecting and grading it, paying farmers, and addressing their needs. The Kiangoi Factory is Fairtrade certified.

Nordic has been procuring coffee from the Rungeto Farmers Cooperative since 2016. The society was formed after the dissolution of the Ngiriama FCS, leading Kiangoi, Karimikui, and Kii to merge.

Farmers associated with the Rung’eto Cooperative cultivate their crops on Mount Kenya's slopes, known for producing intense, complex, and flavour-dense coffees. The Kiangoi Factory's unique aspect is its location in tea-growing zones. The cherries for this lot were harvested at altitudes ranging between 1600 and 1800 metres above sea level.

Harvest & Post-Harvest

Most of the processing in Kenya is standardised, but some variation will occur depending on the management and the cooperative’s philosophy. The description that follows is pretty standard for Kenya and will apply to most of the coffees across the different wet mills and cooperatives.

Harvest

The main flowering period occurs from February to March, with the primary harvest taking place from October to December.

The soil, primarily Nitisol, is rich and developed from volcanic materials, commonly found in highland areas and steep volcanic slopes. Nitisol exhibits superior chemical and physical properties compared to other tropical soils.

Processing

Before processing, farmers hand-sort the cherries to remove unripe and overripe ones. A 3-Disc Agaarde disc pulping machine is used to remove the skin and pulp from the cherries. The coffees are then graded by density into three categories by the pulper: Grade 1 and 2 are considered higher quality and are fermented separately, while Grade 3 is categorised as a lower grade.

The coffee is then dry fermented for 18-36 hours in concrete tanks under a roof that provides shade for better temperature control during fermentation. After fermentation, the coffees are washed and again graded by density in washing channels. They are sometimes soaked in clean water overnight.

The coffee is then sun-dried for 12 to 20 days on African drying beds. The drying time will depend on weather conditions. The coffees are covered with plastic during midday and at night for protection.

• Wet mill: Kiangoi Factory
• Region: Kirinyaga
• Nearest Town: Embu
• Altitude: 1600 - 1800 masl
• Producers: 1150 smallholders in the surrounding areas can deliver cherries to the wet mill.
• Varieties: Mainly SL 34 (90%), SL28, K7, and Ruiru 11 counts for the rest.
• Tasting Notes: Blackberry Jam, Cassis, Choc Brownie Limes, Spices, Assam Tea, Superjuicy, Butter, Caramel