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KIANGOI - KENYA
€17.90
Incl. VAT plus international shipping rates (free shipping available)
For approx. international shipping times see our shipping overview
Roast degree
- Filter Coffee: Our lightest roast. Maximum complexity, no roasted aromas. Ideal for all filter preparations.
- Light Espresso: Focus is on complexity & aroma. Lively acidity, little roasted aromas. Ideal for all espresso preparations.
- Dark Espresso: Focus is on balance & body. Low acidity, classic roast. Ideal for all espresso preparations.
Grind size
We are happy to ship our Specialty Coffee as whole beans. If you need the coffee ground, please select the appropriate grind (filter, Aeropress, French Press, portafilter, stovetop pot). If your desired grind is not displayed, please write us a comment.
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- Flavors: Gooseberry, red currant
- Process: Washed
- Variety: Ruiru-11
- Origin: Kirinyaga, Kenya
- Importer: Nordic Approach
Harvest: 10.23-01.24
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This year's Kenyan harvest has produced some outstanding coffees and the Kiangoi from the Rungeto Cooperative in Kirinyaga County is one of them. This coffee is once again a prime example of the classic Kenyan profile: a lively acidic structure, a berry sweetness and a tea-like body. We roast this coffee as a filter roast and taste notes of gooseberries and red currants. In the cupping, this coffee impressed us across the board!
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The Kiangoi Washing Station of the Rungeto Cooperative Society is located in the middle of an area dominated by tea cultivation in the Kenyan region of Kirinyaga. Some of the world's most outstanding coffees grow in this region around the extinct volcano Mount Kenya. The volcanic environment, with its extraordinarily mineral-rich soil and perfect climatic conditions at the height of the mountain, produces excellent coffees that are characterized by their intense and complex character.
The Rungeto Cooperative Society involves 1150 small farmers who grow their coffee plants at 1600 to 1800 meters above sea level and then deliver their coffee cherries to the Kiangoi Washing Station.
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Sustainability
All our coffees are traceable back to the farm. We work exclusively with importers who share our values. Only ecologically, economically and socially sustainable coffee enters our roaster.
Seasonality
We always buy our coffee seasonally. Our range changes several times a month to always roast the freshest beans. We want each coffee to highlight the specificity of its terroir.
Craft
Roasting is a craft and that's how we practice it. Our roasting team around the German Roastmaster of 2018, Kilian Seger, invests a lot of time in profile development and quality control.
OUR ROAST STYLES
